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| French Pastry 6
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 |
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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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