PINEAPPLE RAINBOW SQUARES

INGREDIENTS

Base:

• 2 c. flour
• 3 tbsp. icing sugar
• 1 c. margarine

Filling:

• 1-19 oz. can crushed pineapple
• 3/4 c. sugar
• 2 tbsp. cornstarch
• 1/3 c. maraschino cherries (about 10)
• 1/4 c. maraschino cherry juice
• 1/4 tsp. almond flavouring

Topping:

• 3 or 4 egg whites
• 2 tbsp. icing sugar
• 1/2 tsp. vanilla
• Sprinkle of coconut

DIRECTIONS

1. Blend first 3 ingredients like pie pastry. Press into 9x13 inch pan.
2. Bake at 350 degrees F. for 15 minutes.
3. Meanwhile, mix filling ingredients in heavy saucepan on top of stove. Cook until thickened. Pour over base.
4. Beat egg whites until stiff; add icing sugar and vanilla. Spread over filling. Sprinkle with coconut.
5. Bake at 325 degrees F. until brown, about 15 minutes.

Note: This is my favourite recipe from the many that I learned from my mother - Edna Dash.