Pineapple Icebox Cake
Pineapple dessert made with vanilla wafers, egg, butter and whipped cream. This version is a little different than the others.
Servings 12
Cost 5
Ingredients
- Butter for greasing baking pan
- 5 ounces about 35 vanilla wafers, crushed to make about 1 ¼ cups crumbs
- ¾ cup heavy whipping cream
- 1 teaspoon of vanilla extract
- ¾ cup plus 1 tablespoon confectioners’ sugar
- 1 can (8 oz) crushed pineapple, drained dry
- 4 tablespoons butter, softened (I used salted)
- 1 large egg, you can use pasteurized
- Toasted and chopped walnuts or pecans optional
Instructions
- Rub a loaf pan or small rectangular pan with butter.
- Sprinkle half of the crumbs over the bottom of the pan and press down tightly.
- With an 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 ¾ 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 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 pineapple mixture.
- Chill for about 8 hours or overnight.
- Before serving, sprinkle top with toasted and crushed walnuts. Cut into squares and serve.