Pineapple-Cherry Bisque Dessert

1 (12-ounce) package vanilla wafers, ground finely

1 cup sugar

¼ cup (½ stick) margarine, melted

4 large eggs whites

1 cup (2 sticks) margarine, softened

4 cups confectioners’ sugar

1 (20-ounce) can crushed pineapple, well drained

1 (8-ounce) jar maraschino cherries, sliced in half

1 cup chopped walnuts or pecans

1 pint heavy whipping cream

In a medium bowl combine the cookie crumbs, sugar, and the melted margarine. Stir until well blended. Press the mixture firmly into the bottom of a well-greased 13 × 9-inch pan.

In a large bowl beat the egg whites until very stiff. In another bowl cream the softened margarine and confectioners’ sugar until totally blended. Gently fold the beaten egg whites into the creamed mixture. Spread evenly over the crust. Sprinkle the crushed pineapple over the creamed layer. Set aside 20 cherry halves as a garnish. Sprinkle with the remaining cherry halves. Sprinkle the nuts over the pineapple and cherries.

In a medium bowl whip the heavy cream until thick. Evenly spread the whipped cream over the entire mixture. Garnish with the reserved cherry halves. Refrigerate 10 to 12 hours or overnight before serving.

Makes 20 servings

Stephanie Siebert, Lady Stephanie
Red Hat Rebels,
Las Vegas, Nevada