1/2 c. butter, softened
1 c. sugar
1 (20 oz.) can crushed pineapple, well drained
1 c. raisins
1 c. pecan bits
1 (8 oz.) pkg. butter flavored cookies
2 c. heavy cream
1 tbsp. sugar
1/4 tsp. vanilla extract
1 c. shredded coconut
10 maraschino cherries

In medium bowl, cream butter and sugar, stir in pineapple until blended. In food processor, blender or food grinder, chop raisins and pecans until coarse. Stir into pineapple mixture until well blended. Spread mixture on 3 cookies stack and gently press together. Top with plain cookies. Repeat for 10 stacks, 4 cookies in each. Place stacks on tray or baking sheet. Let stand at room temperature at least 8 hours or overnight until cookies are very soft. In large bowl, beat cream with sugar and vanilla until stiff. With narrow metal spatula spread sides and top of stacked cookies with the cream mixture. Gently pat and sprinkle with coconut to coat. Top with igloo with a cherry. Refrigerate up to 3 days. Makes 10 servings.