- 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 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.
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.