Igloos

  • 1/2 cup butter, soften
  • 1 cup sugar
  • 1 20 ounce can of crushed pineapple
  • 1 cup raisins
  • 1 cup toasted pecans
  • 1 package 8 ounce package buttered flavored cookie rings
  • 2 cups whipping cream
  • 1 tablespoon sugar
  • 1 tablespoon vanilla extract
  • 1 cup shredded coconut
  • 20 maraschino cherries with stems

  • In a medium bowl cream butter and sugar.  Stir in pineapple until blended.

    In food processor chop raisins and pecans until coarse ground.  Stir into pineapple mixture.

    Spread filling onto 3 cookies.  Stack and gently press together. Top with plain cookie.

    Repeat until you have 20 stacks.

    Let stand 8 hours or overnight at room temperature until cookies are soft.

    Just before serving beat cream with sugar and vanilla until stiff.

    Frost cookie stacks with whipped cream.  Sprinkle with coconut and top with cherry.

    Comments