Base:

2 cups all purpose flour

1 cup margarine

2 Tbsp. sugar

pinch of salt

Filling:

1 15oz. can crushed pineapple  – undrained

1/4 cup sugar

2 Tbsp. corn starch

1/4 cup cold water

3/4 cup chopped maraschino cherries

Topping:

2 egg whites

2 Tbsp. sugar

Almond flavoring

Coconut

blend base ingredients together until crumbly. Pat into 9×12 baking pan. Bake at 350* for 20 minutes or until lightly browned. Cool

Cook pineapple and sugar, corn starch, and 1/4 cup cold water until thick, stirring often, cool. Add cherries and spread over base.

Beat egg whites with sugar until stiff and add flavoring. Sprinkle with coconut. Bake in oven until meringue is golden brown. cool and cut into squares.

– Vera Gilmore