1-1/2 cups rolled oats
1 cup brown sugar
2 tablespoon flour
1/2 teaspoon salt
1/2 cup butter
20 ounce tin crushed pineapple
1 cup whipping cream
1/2 cup chopped pecans
Preheat oven to 350 deg. F. Drain pineapple, reserve juice for other baking. Place rolled oats, sugar, flour, salt and butter in 7×11-inch pan. Leave in oven for 10 minutes. Remove from oven, stir to moisten all ingredients. Remove 1 cup of oats mixture from pan. Spread remainder evenly in bottom of pan, cool. Spread drained pineapple over oats. Sprinkle with 1/2 cup of reserved mixture. Whip cream stiffly, fold in nuts. Spread over oats to make another layer. Sprinkle with remaining oats mixture. Chill for several hours before serving.