Igloo - cooking recipe

Ingredients

1 c. sugar
1 stick margarine ,melted
3/4 c. chopped nuts
1 large can pineapple, drained
1 large (6 oz.) bag frozen coconut
72 butter cookies
3/4 c. raisins
1 large carton (12 oz.) Cool Whip

Preparation

Melt margarine with sugar, nuts, raisins and pineapple.
Put layer of cookies with one teaspoon of mix on each cookie.
Spread Cool Whip on top.
Sprinkle with coconut.
Best made two or three days before serving.