4 eggs 2 sticks oleo 1 pound box of powdered sugar 1 cup of chopped nuts 1 pint of whipping cream 1 cup of crushed pineapple, drained 1 small bottle of maraschino cherries, cut in half & drained 2 cooked pie shells, cooled
Cook eggs, oleo and sugar until thick. Stir constantly for about 20 minutes. Add 1 cup nuts. Pour into pie shells. Cool. Whip whipping cream. Add pineapple and cherries. Fold together. Divide and swirl on tops of pies. Refrigerate.
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