DEAR JEANNE: My mother used to make this for us kids during hot summers, but I am afraid to make it because of the raw eggs in it. Can you make it without the raw eggs? Thanks! – Erin, Seattle


1 box vanilla wafers, crushed

1 stick butter or margarine

1 3/4 cups powdered sugar

2 eggs

1 can crushed pineapple, drained

3/4 cup walnuts, chopped

1 cup whipping cream, whipped

1/4 cup powdered sugar

1/2 teaspoon vanilla

Crush vanilla wafers and spread about 2/3 in the bottom of a 9-by-9-inch pan. Cream the butter and the 13/4 cups powdered sugar, and add the (beaten) eggs. Pour over wafers and spread evenly. Drain the pineapple and spread over the sugar mixture. Sprinkle with walnuts. Whip the cream; add the 1/4 cup powdered sugar and the vanilla. Spread on top of walnuts. Add the rest of the crushed wafers on top. Refrigerate for at least 2 hours.

Makes 8 servings.


DEAR ERIN: I find that vanilla pudding makes a great replacement for the butter and eggs. This is a quick, easy, no-bake dessert. You can prepare it in a square pan and cut it into squares, or in a pie plate and cut it into wedges.


2 cups vanilla wafer crumbs

1 package (6 servings) sugar-free instant vanilla pudding mix

1 1/2 cups cold nonfat milk

1 can (20 ounces) crushed pineapple in juice, drained

1/4 cup chopped nuts, toasted

1 container (8 ounces) frozen fat-free whipped topping, thawed

1. Place 11/2 cups of the vanilla wafer crumbs in the bottom of a 9-by-9-inch square pan or a deep-dish pie plate. Set aside.

2. In a large bowl, combine the vanilla pudding mix and the cold milk. Whisk until thickened, about 2 minutes. Add the drained pineapple, and spread the mixture over the crumbs in the pan. Sprinkle with the chopped nuts.

3. Spread the whipped topping over the pineapple mixture. Place the remaining 1/2 cup of the crumbs on top. Refrigerate at least 3 hours before serving.

Makes 8 servings.

Each serving contains approximately: Original recipe: 649 calories; 39 g fat; 125 mg cholesterol; 277 mg sodium; 72 gm carbohydrates; 7 g protein; 2 g fiber. Revised recipe: 245 calories; 6 g fat; 11 mg cholesterol; 239 mg sodium; 44 g carbohydrates; 4 g protein; 1 g fiber.


Jeanne Jones is the author of 33 cookbooks, most recently “Cooking From the Cupboard” (Rodale Press). Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.


– King Features