1/2 cup butter
1 cup sugar
1 can(20 ounce)crushed pineapple well drained.
1 cup pecans
1 package(8 ounce.)butter flavored cookies(I use the one with the hole in the middle.rings)
2 cups heavy cream
1 tbs.sugar
1/4 teas.vanilla
1 cup shredded coconut
10 maraschino cherries

In medium bowl cream butter and sugar,stir in pineapple until blended.

In blender chop raisins and pecans until ground coarse.Stir into pineapple
mixture until well blended.

Spread mixture on 3 cookies, stack and gently press together. Top with plain
cookie. Repeat for 10 stacks.4 cookies in each.

Place stacks on tray or baking sheet. Let stand at room temperature at least
8 hours or over night until cookies are soft.

In large bowl beat cream with sugar and vanilla until stiff. With narrow
metal spatula spread sides and tops of stacked cookies with the cream
mixture. Gently pat and sprinkle with coconut to coat.

Top each Igloo with a cherry.

Refrigerate up to 3 days.