Rub an 8 ½ by 4 ½ inch or 9x5 inch loaf pan generously with butter.

Sprinkle half of the crumbs over the bottom of the pan and press down tightly.

In a mixing bowl, using a handheld electric mixer, beat the cream until stiff peaks form. Beat in half of the vanilla and 1 tablespoon of the confectioners’ sugar. Fold in the drained pineapple and set aside.

In a second mixing bowl, beat the softened butter and remaining ¾ cup confectioners’ sugar until creamy. Beat in egg and remaining vanilla.

Pour half of the egg mixture over the crumbs (you don't have to cover them completely), then carefully spread half of the whipped cream/pineapple mixture over the egg mixture.

Make a second layer by sprinkling on remaining crumbs, pouring on remaining egg mixture, and carefully spreading a top layer of whipped cream/pineapple mixture.

Chill for about 8 hours or overnight.

Before serving, sprinkle top with toasted and crushed walnuts. Cut into squares and serve.