2/3 c. pecan shortbread cookie crumbs
1/2 c. butter, softened
1 1/2 c. powdered sugar
2 eggs, room temperature
1 c. whipping cream
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped maraschino cherries, drained
1/2 c. chopped pecans
1/2 tsp. vanilla extract
3/4 c. shredded coconut
9 maraschino cherries with stems

Spread crumbs evenly in a 9"x9"x2" baking pan.

In a small mixer bowl at medium speed, beat butter 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. Makes 9 servings.