Ginger Log

Directions

1. 1
   Whip the cream and divide into two portions.
2. 2
   Divide the pineapple into two portions.
3. 3
   Chop one portion finely.
4. 4
   Mix the finely-chopped pineapple into half of the crean.
5. 5
   Place the sherry in a saucer.
6. 6
   Dip each cookie briefly in sherry and sandwich with the pineapple-flavored cream to make a log.
7. 7
   Place the log on a serving dish and cover with remaining cream.
8. 8
   Use a fork to lift the cream into peaks.
9. 9
   Refrigerate at least 2 hours.
10. 10
    Sprinkle with the chopped nuts and decorate with remaining pineapple chunks before serving.