|Fine vanilla wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Flaked coconut||3 1⁄2 Ounce (1.25 Cups)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs), sifted|
|Canned crushed pineapple||9 Ounce, drained (1 Cup)|
|Broken walnuts||1 Cup (16 tbs) (California)|
|Chopped maraschino cherries||3⁄4 Cup (12 tbs), well drained|
|Heavy cream||1 Cup (16 tbs), whipped|
Place half of crumbs in bottom of 9x9x2 inch pan; sprinkle with half the coconut.
Cream butter; gradually add confectioners' sugar, creaming till light.
Add eggs, one at a time, beating well after each.
Spread mixture over coconut.
Fold pineapple, nuts, and cherries into whipped cream; spread over mixture in pan.
Sprinkle with remaining coconut and crumbs.
Chill about 4 hours.
Cut in squares.