TROPIC DELIGHT

1 1/2 c. fine vanilla wafer crumbs
1/4 c. melted butter
1 1/2 c. coconut
1/2 c. butter
1 1/2 c. sifted powdered sugar
1 c. whipped cream or Dream Whip
2 eggs
3/4 c. chopped maraschino cherries
1 (9 oz.) can crushed pineapple
1 c. broken pecans

Mix melted butter and crumbs. Pat half of mixture in bottom of 9 x 9 x 2 inch dish. Sprinkle with half of coconut. Cream butter and gradually add powdered sugar; beat with electric mixer until light. Add eggs, one at a time, beating after each. Spread mixture over coconut. Drain cherries and pineapple well, fold into whipped cream along with pecans; spread over mixture in dish. Sprinkle with remaining coconut and crumbs. Chill in refrigerator at least 6 hours. Makes 9 servings.