Sunday, November 17, 2013

Igloos

 



  • 1/2 cup butter, soften
  • 1 cup sugar
  • 1 20 ounce can of crushed pineapple
  • 1 cup raisins
  • 1 cup toasted pecans
  • 1 package 8 ounce package buttered flavored cookie rings
  • 2 cups whipping cream
  • 1 tablespoon sugar
  • 1 tablespoon vanilla extract
  • 1 cup shredded coconut
  • 20 maraschino cherries with stems
In a medium bowl cream butter and sugar.  Stir in pineapple until blended.
In food processor chop raisins and pecans until coarse ground.  Stir into pineapple mixture.
Spread filling onto 3 cookies.  Stack and gently press together.  Top with plain cookie.
Repeat until you have 20 stacks.
Let stand 8 hours or overnight at room temperature until cookies are soft.
Just before serving beat cream with sugar and vanilla until stiff.
Frost cookie stacks with whipped cream.  Sprinkle with coconut and top with cherry.

Printable Recipe

What you will need:


Sugar, butter, pineapple, raisins, pecans, butter cookies, whipped cream, vanilla, coconut, and cherries
 

 
Spread filling on three cookies.
 
 
Stack the filled cookies and top with plain cookie.  Press together gently.  Repeat with remaining cookies.
 
 
 
Let stand 8 hours or overnight at room temperature.  Cookies will soften.
 
 
After 8 hours.
 
  
This makes a pretty dessert for Christmas.  Cool Whip can be used for whipped cream frosting.  It is  more stable than whipped cream and will allow frosting the cookie stacks several hours before serving.  Refrigerate after frosting the cakes.  The unfrosted cookie stacks can be stored two days in refrigerator or frozen for one month, making this a great make-ahead dessert.