I have not made this one but it looks good too.
Bed and Breakfast Inn
Manitou Springs, Colorado
"My grandmother, Edith Blanche Findley, used to make this dessert. She said it got its name because "even a flapper could make this!" Jeanne Vrobel, the host of Frontier's Rest
1 cup fine vanilla wafer crumbs
3/4 cup butter, softened
2 cups sifted confectioner's sugar
2 egg yolks (at room temperature)
2 stiffly beaten egg whites (at room temperature)
One 9-ounce can of crushed pineapple (drained well)
1/2 cup chopped pecans
Spread half of vanilla wafer crumbs on bottom of pan (10 x 6 x 2 inches). Cream butter and sugar until light and fluffy. Add egg yolks. Beat for 1 minute. Fold in egg whites. Beat until smooth -- about 15 seconds. Fold in pineapple and nuts. Top with crumbs. Refrigerate until firm -- at least 5 hours. Cut into 10 squares. Garnish with cherries.