French Pudding

½ pound vanilla wafers, coursely crushed
¼ pound butter, room temperature
1 cup powdered sugar
2 eggs
¼ tsp. vanilla
1 cup whipping cream
½ cup chopped nuts
½ cup maraschino cherries

Line buttered 9" square pan with half the vanilla wafer crumbs. Cream butter with electric mixer; add powdered sugar slowly. Add one egg at a time, beating until fluffy, after each addition. Spread mixture in wafer lined pan. Refrigerate until stiff. Whip cream; add nuts, cherries, and vanilla. Spread over top of butter mixture. Top with remaining crumbs. Freeze. cut into squares to serve.