Igloos - cooking recipe

Ingredients

1/2 c. butter, softened
1 (20 oz.) can crushed pineapple, drained well
1 c. each: raisins and pecans
2 c. heavy cream
1 (8 oz.) pkg. butter flavored cookies (rings)
1 c. shredded fresh coconut or unsweetened pkg.
1 c. sugar
1 Tbsp. sugar
10 maraschino cherries

Preparation

In medium bowl, cream butter and sugar; stir in pineapple well. In food processor, blender chop raisins and pecans until course. Stir into pineapple mixture and blend well.
Spread some of the mixture on three cookies.
Stack and gentle press together; top with a plain cookie.
Repeat for 10 stacks of 4 cookies each. Place stacks on a cookie sheet and let stand at room temperature at least 8 hours or overnight until cookies are very soft.
Beat cream, sugar and vanilla until stiff.
With narrow spatula, spread sides and tops of stacks with cream mixture.
Gently pat with coconut to coat.
Top with cherries (with stem).
Refrigerate up to 3 days.