PINEAPPLE ICEBOX CAKE
Pineapple dessert made with vanilla wafers, egg, butter and whipped cream.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Rub an 8 1/2 by 4 1/2 inch or 9x5 inch loaf pan generously with butter.
- Sprinkle half of the crumbs over the bottom of the pan and press down tightly.
- In a mixing bowl, using a handheld electric mixer, beat the cream until stiff peaks form. Beat in half of the vanilla and 1 tablespoon of the confectioners' sugar. Fold in the drained pineapple and set aside.
- In a second mixing bowl, beat the softened butter and remaining 3/4 cup confectioners' sugar until creamy. Beat in egg and remaining vanilla.
- Pour half of the egg mixture over the crumbs (you don't have to cover them completely), then carefully spread half of the whipped cream/pineapple mixture over the egg mixture.
- Make a second layer by sprinkling on remaining crumbs, pouring on remaining egg mixture, and carefully spreading a top layer of whipped cream/pineapple mixture.
- Chill for about 8 hours or overnight.
- Before serving, sprinkle top with toasted and crushed walnuts. Cut into squares and serve.
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