1/2 c. butter, softened
1 c. sugar
1 (20 oz.) can crushed pineapple, well drained
1 c. each raisins and shelled pecans
1 (8 oz.) pkg. butter flavored cookies (rings)
2 c. heavy cream
1 tbsp. sugar
1/4 tsp. vanilla
1 c. unsweetened, shredded coconut
10 maraschino cherries with stems

In medium bowl, cream butter and 1 cup sugar; stir in pineapple; blend well. In food processor, chop raisins, and pecans until coarse. Stir into pineapple mixture until well blended. Spread some mixture on three cookies; stack and gently press together. Top with a plain cookie. Repeat for 10 stacks, 4 cookies in each. Place on tray and cover lightly; let stand at room temperature at least 8 hours or until cookies are very soft.

Beat heavy cream, 1 tablespoon sugar, and vanilla together until stiff enough to coat cookie stacks. Gently press coconut all over stacks until they resemble little igloos. Garnish with cherry. Refrigerate. Will keep up to 3 days. My favorite Christmas dessert.