Coconut Igloos - cooking recipe

Ingredients

1 stick margarine
1 c. sugar
1 (1 lb. 4 oz.) crushed pineapple, drained
1 c. pecans, chopped
1 c. raisins, chopped
2 (8 oz.) boxes butter cookies
Cool Whip or whipping cream
coconut

Preparation

Cream butter and sugar.
Add pineapple, raisins and pecans. Spread this filling between 3 cookies.
Let stand at room temperature at least 8 hours.
Frost top and sides of igloos with Cool Whip or whipped cream.
Sprinkle with coconut.
Refrigerate until serving time.
Serves 24.