Igloos

Directions

1. 1
   In medium bowl, cream butter and sugar; stir in pineapple well. In food processor, blender chop raisins and pecans until course. Stir into pineapple mixture and blend well.
2. 2
   Spread some of the mixture on three cookies.
3. 3
   Stack and gentle press together; top with a plain cookie.
4. 4
   Repeat for 10 stacks of 4 cookies each. Place stacks on a cookie sheet and let stand at room temperature at least 8 hours or overnight until cookies are very soft.
5. 5
   Beat cream, sugar and vanilla until stiff.
6. 6
   With narrow spatula, spread sides and tops of stacks with cream mixture.
7. 7
   Gently pat with coconut to coat.
8. 8
   Top with cherries (with stem).
9. 9
   Refrigerate up to 3 days.