|Vanilla wafers/Dads coconut||6 Ounce, crushed (1 Small Box)|
|Butter||3⁄8 Cup (6 tbs)|
|Icing sugar||1 1⁄2 Cup (24 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Egg whites||2 , beat until stiff|
|Egg||2 , separate and beat egg yolks until light and egg whites until stiff|
|Egg||2 , separate, lightly beat yolks and stiffly beat the whites|
Line large pyrex utility dish with wax paper, and place the crumbs on top (save back some for topping).
Fold yolks into whites and fold in butter mixture.
Spread on top of crumbs.
Whip 1/2 pint whipping cream and add a tin of crushed, drained pineapple.
Pour this over butter mixture.
Sprinkle top with remaining crumbs.
Chill well but do not freeze.