2 cups powdered sugar, not sifted
12 cup butter, softened
14 teaspoon vanilla
2 (9 inch) baked pie crusts
1 cup Cool Whip (or whipped cream)
1 cup crushed pineapple, well drained
16 maraschino cherries
Cream together the powdered sugar and butter with a mixer. Add egg and. vanilla. Mix on high speed until fluffy, at least 5 minutes. Spread in the. bottom of the two pie shells and chill. Fold pineapple into the cool whip. Spread cool whip mixture over the mixture in the pie shells and chill again. Top with maraschino cherries. Cut this pie into 8 slices each because it is REALLY rich!