1 c. sugar
1/4 lb. butter
2 eggs, separated
1 lg. pkg. coconut
Maraschino cherries
1 c. chopped nuts
2 boxes vanilla wafers
1 (9 oz.) Cool Whip
1 lg. can crushed pineapple
Paper cupcake cups

Cream butter and sugar. Add egg yolks. Beat egg whites, fold into sugar mixture. Add pineapple and nuts. Place filling between 2 vanilla wafers. Put in cupcake cups and chill for 2 hours. Then cover the mounds (all over--except bottom) with Cool Whip. Sprinkle with coconut or nuts. Add a cherry half on top. Chill until ready. Can be frozen and thawed before serving.