Title: Igloos
Categories: Dessert
Yield: 3 Servings

1/2	c	Butter, softened
1	c	Sugar
20	oz	Crushed pineapple, drained
1	c	Raisins
1	c	Pecans
2	c	Heavy cream
1	tb	Sugar
1/4	ts	Vanilla
1	c	Unsweetened coconut
10		Maraschino cherries

Cream butter and sugar; stir in pineapple. Chop raisins and pecans. Stir into pineapple mixture until well blended. Spread mixture on 3 sugar cookies, stack and press gently together. Top with plain cookie. Repeat for 10 stacks. Place on cookie sheet and let stand overnight until cookies are very soft. Ice with whipped cream mixture. (Whipped cream, 1 tablespoon of sugar, 1/4 teaspoon vanilla). Cover with coconut and top with cherry. Randy Rigg

From: Burton Ford

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