Total Calories: 341
Place coconut and butter or margarine in a 10 x 6 x 2-inch baking dish. Mix well with a fork and pat evenly in bottom. Chill while making filling.
Place pineapple and sugar in a blender container. Cover and blend with on-off bursts until pureed, scraping sides of container as needed.
In a large bowl, stir ice cream until almost smooth. Stir in pineapple-sugar mixture and chopped cherries until blended but not melted. Spread evenly over coconut crust. Cover and freeze at least 4 hours or until firm.
Can be served straight from the freezer or place in refrigerator 15 minutes before serving. Cut into squares and garnish each with a dollop of whipped topping and a maraschino cherry.
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