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pineapple icebox cake

Pineapple Icebox Cake

Pineapple dessert made with vanilla wafers, egg, butter and whipped cream. This version is a little different than the others.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12
Author Cookie Madness


  • 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


  • 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.