1/2 c. butter, softened
2/3 c. sugar
1 (20 oz.) can crushed pineapple, drained
1 c. raisins, chopped
1 c. pecans, chopped
1 (8 oz.) pkg. butter flavored cookie rings
2 c. Cool Whip
1 c. shredded coconut
Candied or maraschino cherries

In medium bowl, cream butter and sugar. Stir in pineapple until blended. Add raisins and nuts and blend well. Spread mixture on 3 cookies; stack cookies and gently press together. Repeat for 10 or 12 stacks. Let stand at room temperature at least 8 hours or overnight until cookies are very soft. Spread sides and tops of stacked cookies with Cool Whip. Gently pat and sprinkle with coconut to coat. Top each with a cherry. Refrigerate up to 3 days.