20 oz. can crushed pineapple
2 1/2 c. vanilla wafers, crushed
1/2 c. butter, melted
1 pkg. lemon pie filling
1/2 tsp. grated lemon rind
1/2 pt. whipping cream, whipped or 2 c. Cool Whip
1 c. shredded coconut

Drain pineapple. Combine cookie crumbs with melted butter. Pat 1 1/2 cups crumb mixture into bottom of 9 inch square dish.

Prepare lemon pie filling according to package directions. Cool.

Fold in lemon rind, whipped cream, pineapple, and coconut. Pour over crumb crust.

Sprinkle top with remaining crumb mixture. Chill until firm.

Cut into squares to serve. If desired, top with additional whipped cream and cherries.