1 stick butter
1 (4 oz.) can crushed pineapple, drained
1 c. pecans, chopped
1 lg. container Cool Whip
1 c. sugar
1 c. dark raisins, chopped
2 boxes butter cookies
1 sm. can coconut

Cream butter and sugar thoroughly. Add to pineapple, raisins, and pecans. Mix well; stack 3 cookies with filling. Spread in between to make base for igloo. Allow cookies and fruit mixture to stand at room temperature for 3 hours. Frost top and sides with Cool Whip. Sprinkle top with coconut. Place in refrigerator until ready to serve. For a moist cake, add a little pineapple juice to fruit mixture before spreading.