Pineapple Icebox Cake

Name: Pineapple Icebox Cake
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters confectioners sugar; 1 large egg, pasteurized type if possible; 177 milliliters heavy whipping cream; 227 grams small can crushed pineapple, drained dry; 4 Tbsps butter, softened (I used salted); 1 teaspoon vanilla extract; 142 grams (about 35) vanilla wafers, crushed to make about 1 1/4 cups crumbs

This vegetarian recipe serves 12. One portion of this dish contains about 1g of protein, 12g of fat, and a total of 184 calories. Head to the store and pick up pineapple, egg, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 10 minutes.

Instructions

Rub an 8 1/2 by 4 1/2 inch or 9×5 inch loaf pan generously with butter.

Ingredients you will need

Butter

Dry Seasoning Rub

Equipment you will use

Loaf Pan

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.

Ingredients you will need

Pineapple

Vanilla

Butter

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Mixing Bowl

Frying Pan

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.

Ingredients you will need

Whipped Cream