posted by Becky 09-16-102 9:26 PM
Igloos
1/2 c. soft butter
1 c. sugar
20 oz. crushed pineapple, drained
1 c. raisins
1 c. pecans
8 oz. pkg. butter-flavored ring-shaped cookies
12 oz. carton whipped topping
1 c. coconut
cherries
Cream butter and sugar; add pineapple. Grind raisins and pecans, using fine blade and add to first mixture.
Spread on 3 cookies, stack them up and top with another cookie (this is one igloo). Continue until you have 10 igloos. Place them on a tray at room temperature for several hours until the cookies are soft.
Cover each igloo with whipped topping all around, mounding on top to acquire igloo shape. Pat coconut lightly over the topping. Refrigerate until serving time. Top each igloo with a cherry.
Igloos
1 c. raisins
2 c. crushed pineapple, drained well
1 c. sugar
1 (1 lb.) bag flaked coconut
1 c. nuts, finely chopped
1 stick butter
2 (8 oz.) boxes butter cookies
whipped cream
Grind raisins. Mix raisins and nuts with pineapple. Cream butter and sugar; add to pineapple mixture.
Spread between butter cookies, stacking 4 to an Igloo. Ice with whipped cream. Sprinkle with coconut. Let set overnight.
Yield: 16 to 18 Igloos.