1 stick unsalted butter, softened
1 tsp. white vanilla
1 (8 oz.) can crushed pineapple, drained
1 c. fresh whole strawberries
1/2 c. whipped cream, whipped
7 maraschino cherries, with stems
1 c. powdered sugar
1 egg
1 1/2-2 bananas, slices
1/4 c. chopped peanuts
1 Big Block Hershey bar
1 (9-inch) baked pie shell

Blend butter, sugar, vanilla and egg and beat for 20 minutes, scraping bowl often. When done, spread in bottom of pie shell and refrigerate about 1 hour. Drain pineapple, saving juice to coat bananas.

Slice bananas into juice. When filling is set, spread pineapple on top of filling. Then place bananas on top of pineapple. Place strawberries on top of bananas. Whip the cream and spread to cover all of strawberries to edge of pie. Chip peanuts and sprinkle on top of whipped cream.

Make chocolate curls from candy bar, using potato peeler, and carefully place on top of peanuts. Drain cherries on paper towels. Place pie in refrigerator several hours or overnight to set completely. Just before serving, place cherries around edge of pie so each slice of pie has a cherry on it.