|Crushed pineapple||1 Can (10 oz)|
|Almond extract||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
Heat marshmallows and pineapple in double boiler; add almond extract.
Line a bread pan both length wise and crosswise with waxed paper for easy removal from pan.
Crumble 8 coconut macaroons and put into pan.
Whip cream and add to cooled pineapple mixture.
Pour into pan.
Crumble 8 macaroons on top.
Let sit overnight.
Take out of pan and slice.
Garnish with maraschino cherry.