Macarena Stack-Up

2 cups plain flour
1 teaspoon salt
2/3 cups shortening,
6 to 7 tablespoons cold water
1 cup pineapple yogurt
1/4 cup sugar
1 can crushed pineapple, drained
2 cups Cool Whip
1/2 cup flaked coconut
1/2 cup chopped pecans
Extra coconut and pecans for decoration

Preheat oven to 450F. Stir together flour and salt. Cut in shortening. Sprinkle one tablespoon water at a time into mixture. Toss with a fork. Add 6 to 7 tablespoons water until moistened. Divide into three equal parts. Roll into three 8-inch circles. Prick dough before baking. Place on cooking sheet and bake 8 to 10 minutes. Cool. Combine yogurt and sugar. Fold in pineapples and Cool whip. Sprinkle in pecans. Place one pastry circle on serving plate. Top with one-third of the filling. Top with second pastry circle. Spread another third of the filling. Top with third pastry circle. Spoon remaining filling in center of last circle.

Sprinkle coconut and pecan pieces over top. Chill 30 minutes. Carefully cut into wedges.

Serves 6.

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Cajun Country -- New Iberia, Louisiana