2 boxes butter cookies, vanilla cookies or any type
2 c. powdered sugar
1 c. butter
20 oz can crushed pineapple, drained
2 c. pecans, chopped
1 tsp. vanilla

Cream together sugar and softened butter. Add pineapple, pecans and vanilla. Mix together well. Spread between 3 cookies. Freeze 24 hours, covered.

Icing:

10 oz. cool whip
2 c. shredded coconut

Remove cookies from freezer and dip each stack of 3 cookies in cool whip and roll in coconut. Cover and return to freezer until serving.

They will keep in freezer.