1 c. sugar
1 stick butter
1 c. dark raisins run through chopper
14 oz. can crushed, drained pineapple
1 c. chopped pecans
1 pkg. Murray's butter cookies
12 oz. Cool Whip
7 oz. can coconut

Cream butter and sugar; add to pineapple, raisins and pecans. Mix well. Spread between 3 cookies to make base for each igloo. Allow cookies with fruit mixture to stand at room temperature for about 8 hours. Frost tops and sides of each igloo with Cool Whip and sprinkle with coconut. Makes 24.