Ginger Log

It's log! It's log! It's long, it's brown and it's round! Cook time is chill time.

• Ready In: 2 hrs 30 mins
• Serves: 6
• Yields: 1 log

Ingredients

• 7  ounces  gingersnaps
• 4  tablespoons sherry wine
• 1 1⁄4 cups heavy cream
• 8  ounces  canned pineapple chunks, drained
• 1⁄2 cup  nuts, chopped and toasted

Directions

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