Pineapple Icebox Dessert - cooking recipe

Ingredients

1 c. crushed vanilla wafers
1/2 c. soft butter or margarine
1 1/2 c. sifted confectioners sugar
1 egg, beaten
1 (1 lb. 4 oz.) can crushed pineapple
2/3 c. pecans, coarsely chopped
1 c. heavy cream, whipped

Preparation

Lightly grease an 8-inch square cake pan.
Pack half of crushed wafers in bottom.
In medium bowl, cream butter and sugar until fluffy.
Add egg, beating well.
Drain pineapple very well. Keep syrup for sauce.
Fold in pineapple and pecans.
Fold in whipped cream just until well combined.
Pour into pan and sprinkle with rest of crumbs.
Cover with foil and refrigerate for 24 hours.
Serve with following sauce, if desired.