1/2 fresh pineapple
1 1/2 c. pound cake, cut into 1 inch 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 pulp, leaving a thick shell. Pour off juice and reserve. Cut out core, dice pineapple and 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. Shortly before serving time, press scoops of vanilla ice cream into fruit and cake mixture in shell. Return to freezer for 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 and immediately spread meringue over filling sealing edges well. Bake at 450 degrees for 2-3 minutes until light brown. Serve immediately.