3/4 pound vanilla wafers (or about 3 cups of crumbs)
1/2 cup butter, softened
1 cup of cherries (Dadoo uses frozen ones harvested from the backyard, but a can of drained cherries works well, too)
1 cup pecans, coarsely chopped
Another 1/2 cup of butter, creamed until softened
1 cup powdered sugar
2 eggs, well beaten
2 egg whites
1/2 cup chilled whipped cream
Put a bowl and a rotary beater in the fridge to chill. Lightly butter a 9x9x2-inch pan.
Turn crushed vanilla wafers into a medium bowl. Using a fork or pastry cutter, blend in 1/2 cup of softened butter. With the back of a spoon, press one half of the crumbs into an even layer in the bottom of the pan. Reserve remaining crumbs for chopping.
Cream another 1/2 cup of butter and gradually add 1/2 cup of the powdered sugar. Gradually add the beaten eggs. Separately beat the eggs whites until stiff peaks form, and fold into the butter-sugar mixture. Pour into pan.
Add the other 1/2 cup of sugar to cherries, mixing lightly. Beat the whipping cream in the chilled bowl, using the chilled blender, until of medium consistency. Fold cherries and pecans into whipped cream. Spread evenly over the mixture in the pan. Sprinkle with reserved crumbs.
Chill for 4.5 hours.