Ginger Log

• 7 ounces gingersnaps
• 4 tablespoons sherry wine
• 1 14 cups heavy cream
• 8 ounces canned pineapple chunks, drained
• 12 cup nuts, chopped and toasted

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

gingersnaps, sherry wine, heavy cream, pineapple, nuts

Taken from www.food.com/recipe/ginger-log-428455 (may not work)