Cream 1/2 pound butter and add 1/2 pound powdered sugar (confectioners sugar), 1 1/2 cups.

Add 4 egg yolks one at a time and beat well.

Fold in 4 well beaten egg whites.

Whip 1/2 pint whipping cream, set aside.

Line 9 x 11 inch pan with wax paper, then with one layer of lady finger halves.

Cover with 1/2 egg mixture then 1/2 of the drained pineapple then 1/2 of the whipped cream.

Repeat with another layer of lady finger halves etc. ending with a layer of lady fingers.

Chill in refrigerator for 24 hours.

Serve squares with whipped cream and cherries.