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Cook'n with Betty Crocker 
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Pineapple-Cherry Squares |
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Serves: 9 Print this Recipe2 cups pecan shortbread cookie crumbs 3 tablespoons butter or margarine, melted 2 cups powdered sugar 1/2 cup butter or margarine, softened 1/2 teaspoon vanilla extract or liquid coconut flavor 1 cup whipped cream 1 8-ounce can crushed pineapple drained 1/2 cup red maraschino cherries chopped, drained 1/2 cup pecans chopped 1 cup coconut shredded 9 red maraschino cherries with stems In a small bowl, mix cookie crumbs and melted butter or margarine until combined. Press evenly in a 9 x 9 x 2-inch baking pan. In a small mixer bowl at low speed, beat powdered sugar, butter or margarine and vanilla extract or coconut flavor until blended. Beat at medium-high speed for 2 minutes or until light and fluffy. Carefully spread mixture over crumb layer. In a small mixer bowl at medium speed, beat cream until stiff. Fold in pineapple, chopped cherries and pecans. Carefully spread over butter mixture. Sprinkle with coconut. Press lightly into pineapple layer. Cover and chill at least 4 hours or overnight. To serve, cut into squares and top each with a cherry. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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