This recipe was clipped from a newspaper and found in a large collection, date unknown. It includes two different shell recipes, one meringue and the other a frozen whipped topping shell. I’ve typed the clipping out below along with a scanned copy.

Pineapple Love Nests

One can (13 1/2-oz.) pineapple tidbits
11-oz. can mandarin orange sections
One cup heavy cream
Two tbsps. lemon juice
Two cups miniature marshmallows
One-fourth cup halved maraschino cherries
8 meringue shells (see below)

Drain pineapple and oranges. Whip cream with lemon juice until stiff. Fold in marshmallows and fruits. Cover; chill several hours or overnight. Spoon into meringue shells.

Yields 8 servings.

MERINGUE SHELLS

Beat four egg whites with one-fourth teaspoon salt and one-half teaspoon cream of tartar until stiff. Beat in one cup superfine sugar, a tablespoon at a time, until very stiff peaks form. Fold in one and one-half cups shredded coconut.

Cover baking sheet with brown paper. Spoon meringue onto sheet in eight mounds, shaping each into a three and three-fourths inch nest. Bake in preheated 275-degree oven about one hour, until crisp and dry. Turn off heat; let meringues cool in oven. Carefully remove paper.

The creamy shells may look hard to make, but ’tisn’t so.

FROZEN DESSERT SHELLS

One env. whipped topping mix
One tbsp. sugar (optional)
One-fourth tsp. almond extract (optional)
One-third cup chopped nuts (optional)

Prepare whipped topping mix as package directs, adding sugar and almond extract before whipping. Fold in nuts.

Drop one-half cup at a time onto waxed paper-covered baking sheet or tray. Make a depression in top of each mound with back of spoon to form a nest or shell. Freeze until firm — at least two hours. Serve filled with fruit, pie filling, sherbert or ice cream.

Yields 4 or 5 shells.