1/2 fresh pineapple
1 1/2 c. pound cake, cut into 1" cubes
1/4 c. chopped pecans
4 maraschino cherries, quartered
3 scoops vanilla ice cream
3 egg whites
1/3 c. sugar
1/4 tsp. cream of tartar

Several hours before serving, hollow out pineapple, leaving a thick shell. Pour off juice and reserve. Cut out core. Dice pineapple; set aside.

Fill pineapple shell with cake cubes and diced pineapple. Sprinkle with pecans, cherries and reserved juice. Cover with plastic wrap. Refrigerate until ready to bake and serve.

Shortly before serving time, press scoops of vanilla ice cream into the fruit cake mixture in shell. Return to freezer 20 minutes.

Meanwhile, beat egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until whites are stiff and glossy. Remove pineapple from freezer. Immediately spread meringue over filling, sealing edges well. Immediately bake at 450 degrees for 2 to 3 minutes or until meringue is light brown. Serve immediately.