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2/3 cup pecan shortbread cookie crumbs
1/2 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 eggs at room temperature
1 cup whipped cream
1 8-ounce can crushed pineapple drained
1/2 cup red maraschino cherries chopped, drained
1/2 cup pecans chopped
1/2 vanilla extract
3/4 cup coconut shredded
9 red maraschino cherries with stems
Spread crumbs evenly in a 9 x 9 x 2-inch baking pan.
In a small mixer bowl at medium speed, beat butter or margarine until fluffy. Gradually beat in powdered sugar until creamy. Add eggs, one at a time, beating well after each addition. Carefully spread mixture over crumbs.
In a small mixer bowl at medium speed, beat cream until stiff. Fold in pineapple, chopped cherries, pecans and vanilla. Carefully spread over butter mixture. Sprinkle with coconut. Cover and chill at least 4 hours or overnight.
To serve, cut into squares and top each with a cherry.
1/2 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 eggs at room temperature
1 cup whipped cream
1 8-ounce can crushed pineapple drained
1/2 cup red maraschino cherries chopped, drained
1/2 cup pecans chopped
1/2 vanilla extract
3/4 cup coconut shredded
9 red maraschino cherries with stems
Spread crumbs evenly in a 9 x 9 x 2-inch baking pan.
In a small mixer bowl at medium speed, beat butter or margarine until fluffy. Gradually beat in powdered sugar until creamy. Add eggs, one at a time, beating well after each addition. Carefully spread mixture over crumbs.
In a small mixer bowl at medium speed, beat cream until stiff. Fold in pineapple, chopped cherries, pecans and vanilla. Carefully spread over butter mixture. Sprinkle with coconut. Cover and chill at least 4 hours or overnight.
To serve, cut into squares and top each with a cherry.