Pineapple Torte - cooking recipe

Ingredients

1/2 lb. vanilla wafers, crushed
1/2 c. soft margarine
1 1/2 c. confectioners sugar
2 eggs
1/2 pt. heavy cream
1 c. crushed pineapple, drained

Preparation

Crush 1/2 of the wafers and line greased buttered pan, 12 x 8-inches.
Cream butter and add sugar gradually.
Add 1 egg at a time; beat well.
Spread this mixture over crumbs.
Whip heavy cream and add 1 tablespoon confectioners sugar.
Fold in 1 cup drained pineapple.
Spread over butter mixture and top with remaining wafer crumbs.
Refrigerate 6 to 12 hours.