French Pudding

2 cups vanilla wafers, crushed
1/2 cup (1 stick) margarine, melted
1 (16 ounce) box confectioners' sugar
2 eggs
1 cup (2 sticks) margarine
1 (8 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, drained
1 cup chopped nuts
1/2 pint whipping cream, whipped

Combine vanilla wafer crumbs and melted margarine; make a crust with this mixture in a greased, oblong, 2-quart casserole.

Mix confectioners' sugar, eggs and 1 cup margarine. Beat for 15 minutes — no less! Spread this pudding over the crust. Layer the thoroughly drained pineapple over the pudding; next layer the strawberries. Sprinkle nuts over fruit. Top with layer of whipped cream. Refrigerate. Cut into squares to serve.

Variation:
Substitute 3 to 5 sliced bananas and 1 bottle maraschino cherries (drained and chopped) over pineapple for the strawberries.