1/4 c. butter (softened)
1/2 c. sugar
10 oz. can crushed pineapple, well drained
1/2 c. raisins
1/2 c. pecans
1 box butter cookies (ring with hole) Keebler or Food Club
1 carton wip cream or Rich Topping
2 tbsp. powder sugar
7 oz. pkg. flaked coconut
10 maraschino cherries

In medium bowl, cream butter and sugar, blend in drained pineapple. In blender or food chopper, chop raisins and pecans until coarse. Stir into other mixture. Spread on 2 cookies, stack and gently press together. Top with 1 plain cookie. Let stacks of cookies stand at room temperature for 6 to 8 hours or overnight. (Want cookies to soften.) Beat cream and add sugar an vanilla. With spatula, spread on top and sides of stacks. Sprinkle with coconut. Top with a cherry. Refrigerate up to 3 days. Serves 10.