Pineapple-Cherry Squares - cooking recipe

Ingredients

2/3 c. pecan shortbread cookie crumbs
1/2 c. butter or margarine, softened
1 1/2 c. powdered sugar
2 eggs at room temperature
1 c. whipping cream
1 can (8 oz.) crushed pineapple, drained
1/2 c. chopped maraschino cherries, drained
1/2 c. chopped pecans
1/2 tsp. vanilla extract
3/4 c. shredded coconut
9 maraschino cherries with stems

Preparation

Spread crumbs evenly in a 9 x 9 x 2-inch baking pan.
In a small mixer bowl at medium speed, beat butter or margarine until fluffy.
Gradually beat in powdered sugar until creamy.
Add eggs, one at a time, beating well after each addition.
Carefully spread mixture over crumbs.