16 oz. sour cream
6 oz. can crushed pineapple
1/4 c. brown sugar
5-6 Archway coconut macaroon cookies
Assorted fresh fruits and pound cake

Mix sour cream and brown sugar. Drain the pineapple thoroughly and add to sour cream. Crumble the coconut macaroons and add to sour cream. Serve with assorted fresh fruits and pound cake.

Notes: My favorite way to serve this dip is in a hollowed out pineapple that has been cut in 1/2 lengthwise. The pound cake will cut without crumbling if refrigerated first. Some fruit suggestions are: Strawberries, pineapple, apples, peaches, cantaloupe, and pears. This dip is best made a day or two ahead of time so the flavor can "age". Keeps well in the refrigerator in a tightly sealed container.