Ingredients
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6
-
1 1/2
-
4
-
1
-
2
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
Pineapple Icebox Cake,Here is a popular dessert in my family. It comes from Naparima Girls’ High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it’s not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.,Is there any way to thicken filling?used a coconut oil based butter makes it really runny,Is there anyway to “thicken”
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Steps
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1
Done
|
Cut the Cake Into One Inch Thick Slices. |
|
2
Done
|
Cream Butter and Icing Sugar Until Fluffy. |
|
3
Done
|
Add Egg Yolks One at a Time, Beating After Each Addition and Scraping the Sides. |
|
4
Done
|
Add Vanilla, Pineapple and Brazil Nuts. |
|
5
Done
|
Beat Egg Whites Until Stiff but Moist and Fold Into Mixture Gently. |
|
6
Done
|
Place a Layer of Cake in a Dish, Then a Layer of Pineapple-Butter Mixture; Continue to Layer Until All the Cake and Mixture Are Used Up, Ending With the Pineapple Mixture. |
|
7
Done
|
Cover With Foil and Freeze For 24 Hours. |
|
8
Done
|
When Ready to Use Take Out and Thaw For a 10 Minutes. Garnish With Whipped Cream, a Maraschino Cherry and Sprig of Mint,or Candied Orange Pieces -- Whatever Suits You. |
|
9
Done
|
Variation: Drained Peaches or Ripe Mangoes Could Be Substituted For the Pineapple. I Have Only Ever Made It With Pineapple. |
