1/2 c. butter, softened
1 c. sugar
1 (20 oz.) can crushed pineapple, drained
1 c. raisins
1 c. shelled pecans
1 (8 oz) pkg. butter-flavored cookies (rings)
2 c. heavy cream
1 tbsp. sugar
1/4 tsp. vanilla
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 ground coarse. Stir into pineapple mixture until well blended. Spread mixture on 3 cookies, stack and gently press together. Top with a plain cookie. Repeat for 10 stacks, 4 cookies in each.

Place stacks on tray or cookie sheet. Cover loosely and let stand at room temperature for 8 hours or overnight until cookies are very soft. In large bowl, beat cream with sugar and vanilla until stiff. Spread on sides and tops of cookie stacks. Gently sprinkle with coconut to coat. Top each Igloo with a cherry. Refrigerate up to 3 days. Makes 10 servings.

This is a very elegant dessert to serve small groups for the holidays or other special occasions.