Igloos Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, softened
2 cup: Heavy cream,
1 cup: Sugar,
1 tbsp: Sugar,
20 ounce: Crushed pineapple, drained
1/4 tsp: Vanilla,
1 cup: Raisins,
1 cup: Unsweetened coconut,
1 cup: Pecans,
10: Maraschino cherries,
Directions:
Cream butter and sugar; stir in pineapple. Chop raisins and pecans.
Stir into pineapple mixture until well blended. Spread mixture on 3
sugar cookies, stack and press gently together. Top with plain
cookie. Repeat for 10 stacks. Place on cookie sheet and let stand
overnight until cookies are very soft. Ice with whipped cream
mixture. (Whipped cream, 1 tablespoon of sugar, 1/4 teaspoon
vanilla). Cover with coconut and top with cherry. Randy Rigg
Submitted By RANDY RIGG On 09-28-95
Source from luhu.jp
Stir into pineapple mixture until well blended. Spread mixture on 3
sugar cookies, stack and press gently together. Top with plain
cookie. Repeat for 10 stacks. Place on cookie sheet and let stand
overnight until cookies are very soft. Ice with whipped cream
mixture. (Whipped cream, 1 tablespoon of sugar, 1/4 teaspoon
vanilla). Cover with coconut and top with cherry. Randy Rigg
Submitted By RANDY RIGG On 09-28-95
Source from luhu.jp
Tags
Desserts