1/2 c. butter, softened
1 c. sugar
1 can (20 oz.) crushed pineapple, well drained
1 c. each raisins & shelled pecans (or walnuts)
1 1/2-2 pkg. ring shaped butter cookies (11 doz. $.89 size)
2 c. heavy cream, 1 tbsp. sugar & 1/2 tsp. vanilla (I substitute Cool Whip)
Shredded coconut
Maraschino cherries
Cupcake papers

In medium bowl, cream together butter and sugar; stir in pineapple until blended. In processor, blend or grinder, chop raisins and nuts until coarse ground. Stir in pineapple mixture. Separate cupcake papers.

5 cookies are used in each Igloo. Put 1 cookie in paper. With fruit and nut mixture between, stack cookies one on top of each other, ending with a plain cookie. Place stacks on tray or cookie sheet. Let stand at room temperature at least 8 hours or overnight, until cookies are very soft.

With narrow metal spatula, spread sides and tops of stacked cookies with whipped cream or Cool Whip. Gently pat with coconut to coat. Top with Igloo with a piece of cherry. Refrigerate up to 3 days. Can also be frozen indefinitely before whipped cream or Cool Whip is added.