Base-

2 cups all purpose flour

1 cup margarine

2 Tbsp. sugar

pinch of salt

Filling-

1 15 oz. can crushed pineapple, undrained

1/4 cup sugar

2 Tbsp. corn starch

1/4 cup cold water

3/4 cup Maraschino Cherries

Topping-

2 egg whites

2 Tbsp. sugar

Almond Flavoring

coconut

 

Blend base ingredients together until crumbly, pat into 9×13″ baking pan. bake in 350* oven for 20 minutes or until lightly browned. Cool.

Cook pineapple, sugar and cornstarch and 1/4 cup cold water until thick. Stirring often. Cool and add cherries. Spread over base. Beat egg white and sugar until stiff. Add flavoring and sprinkle with coconut. Bake in oven until meringue is golden brown. Cool and cut into squares.

– Mrs. Wm. R. Anderson