Rainbow Squares

Bottom

2 cups flour
1 cup butter
4 tbsp. brown sugar
Press in a 9 x 13 pan. Cook at 350 degrees (325 for glass) for 20 minutes.

Center

1 can crushed pineapple & juice
1 bottle cherries (cut up – 1/2 red & 1/2 green)
3/4 cup white sugar
4 tbsp. corn starch
Cook center part in a double boiler until thick. Spread over cooked bottom part. When cool, cover with top.

Top

2 egg whites (whipped)
6 tbsp. white sugar
Sprinkle with toasted coconut (approx. 1/2 cup).
In a small frying pan, cook coconut over medium heat for approximately 5 minutes or until lightly browned.

Submitted by Tracy Yorston Campbell

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