This is an old recipe we have put a little different twist on by using sugar cookies for the base! Some of you might remember this from your mother or grandmother making them back in the day! They are delicious little individual cookie desserts that would be perfect for a special occasion, such as a wedding or baby shower! These are also great for holidays and are equally good both in summer and winter months! Since this is a cold dessert, I think it's really best in the summer. Here is what you will need for these:
1 pkg. or roll of refrigerated sugar cookies, baked and cooled
1/2 cup or 1 stick of butter, softened to room temperature
2 cups confectioner's sugar
1 (20 oz.) can of crushed pineapple, do not drain
1 (3.4 oz.) pkg. instant vanilla pudding
1 cup chopped walnuts or pecans
12 oz. frozen whipped topping, thawed
2 cups sweetened flaked coconut
maraschino cherries
Cream together the butter and sugar. Mix in the pineapple, instant pudding mix and nuts. Stir well and refrigerate for about 2 hours.
With a large cookie scoop, place a scoop on each cookie. This mixture will make about 12 the size shown in the picture or you can make 24 mini sized ones!
Frost each one with the whipped topping, spreading it to the edges to seal.
Sprinkle each one with coconut and top with a cherry! Refrigerate until ready to serve!
Not only do these make a pretty presentation, they are delicious also!
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