10 servings

Ingredients

• 1/2          cup butter, softened
• 1             cup sugar
• 1             can(20 oz) crushed pineapple, well drained
• 1             cup raisins
• 1             cup shelled pecans
• 1             pkg(8oz) butter-flavoured cookies
• 2             cups whipping cream
• 1             tbsp icing sugar
• 1/4          tsp vanilla essence
• 1             cup unsweetened shredded coconu
• 10           maraschino cherries

Instructions

1. In a medium bowl cream butter and sugar, stir in pineapple until blended.
2. In a food processor, blender or food grinder chop raisins and pecans until ground coarse.  
3. Stir into pineapple mixture until well blended.
4. Spread mixture on 3 cookies, stack and gently press together.  Top with a plain cookie.  repeat for 10 stacks, 4 cookies each.
5. Place stacks on a tray or baking sheet.  Cover it with plastic and refrigerate 8 hrs or overnight, until cookies are very soft.
6. In a large bowl beat cream with sugar and vanilla until stiff.
7. With narrow metal spatula spread sides and tops of the stacked cookies with the cream mixture.
8. Gently pat and sprinkle with coconut to coat.
9. Top each igloo with a maraschino cherry.

Refrigerate up to 3 days.

You can use Tea biscuits, Arrow root biscuits, Digestive Cookies too.  I used Marie Biscuits and No Name brand because I like the size.                        

 

 

 

 

 

 

 

Filling, ready

 Spreading the filling on the cookies                                                

 

 

 

 

 

 

 

 

 

 

 

 

Stacked cookies, ready to go in the fridge