Igloos - cooking recipe

Ingredients

1 c. chopped dates (1 box)
1 stick margarine
1/2 c. granulated sugar
1/2 c. brown sugar
1 (No. 303) can crushed pineapple, drained well
1/2 c. pecans
1 1/2 large bowls Cool Whip
1 box butter cookies
1 jar maraschino cherries

Preparation

Mix margarine (room temperature) and sugar.
Add pineapple, dates and nuts; mix well.
Let stand overnight.
Make into balls; place between butter cookies.
Frost with Cool Whip; add cherry on top.
Makes 21 Igloos.