Pineapple Icebox Cake
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 360 mins
Total time: 6 hours 10 mins
Pineapple dessert made with vanilla wafers, egg, butter and whipped cream. This version is a little different than the others.
  • Butter for greasing baking pan
  • 5 ounces (about 35) vanilla wafers, crushed to make about 1 1/4 cups crumbs
  • 3/4 cup heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 3/4 cup plus 1 tablespoon confectioners’ sugar
  • 1 small can (8 oz) crushed pineapple, drained dry
  • 4 tablespoons butter, softened (I used salted)
  • 1 large egg, pasteurized type if possible
  • Toasted and chopped walnuts or pecans (optional)
  1. Rub an 8 1/2 by 4 1/2 inch or 9x5 inch loaf pan generously with butter.
  2. Sprinkle half of the crumbs over the bottom of the pan and press down tightly.
  3. 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.
  4. In a second mixing bowl, beat the softened butter and remaining 3/4 cup confectioners’ sugar until creamy. Beat in egg and remaining vanilla.
  5. 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.
  6. 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.
  7. Chill for about 8 hours or overnight.
  8. Before serving, sprinkle top with toasted and crushed walnuts. Cut into squares and serve.
Recipe by Cookie Madness at