Coconut Igloos

8 ingredients
7 steps

Ingredients

  • 1 stick margarine
  • 1 c. sugar
  • 1 (1 lb. 4 oz.) crushed pineapple, drained
  • 1 c. pecans, chopped
  • 1 c. raisins, chopped
  • 2 (8 oz.) boxes butter cookies
  • Cool Whip or whipping cream
  • coconut

Directions

  1. 1
    Cream butter and sugar.
  2. 2
    Add pineapple, raisins and pecans. Spread this filling between 3 cookies.
  3. 3
    Let stand at room temperature at least 8 hours.
  4. 4
    Frost top and sides of igloos with Cool Whip or whipped cream.
  5. 5
    Sprinkle with coconut.
  6. 6
    Refrigerate until serving time.
  7. 7
    Serves 24.

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