Does anyone have a recipe for pineapple ice box cake?

Yes I do!! Its my moms recipe and its awsome!!!! Hope you love it.








Ingredients


6 ounces butter


1 1/2 cups icing sugar


4 eggs (separated)


1 teaspoon vanilla


2 cups pineapple slices (diced)


1 cup brazil nut (chopped)


1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)


2 cups whipped cream


Directions


1Cut the cake into one inch thick slices.


2Cream butter and icing sugar until fluffy.


3Add egg yolks one at a time, beating after each addition and scraping the sides.


4Add vanilla, pineapple and brazil nuts.


5Beat egg whites until stiff but moist and fold into mixture gently.


6Place 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.


7Cover with foil and freeze for 24 hours.


8When 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.


9Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.











PS.CONTACT ME IF YOU MAKE THIS CAKE AND TELL ME HOW YOU LIKE IT.THANKS GOD BLESS.





BEST REGARDS,


ALICIADoes anyone have a recipe for pineapple ice box cake?
Got this off the taste of home web site....I love going there for ideas and recipies.





http://www.tasteofhome.com





Pineapple Icebox Dessert





SERVINGS: 15





CATEGORY: Dessert








TIME: Prep: 10 min. + chilling





Ingredients:


2 cups cold fat-free milk


1 package (1 ounce) sugar-free instant vanilla pudding mix


1 cup reduced-fat whipped topping


1 can (20 ounces) pineapple tidbits


2 packages (3 ounces each) ladyfingers


Directions:


In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping: set aside. Drain pineapple, reserving 1/4 cup juice. Arrange half of the lady fingers in an ungreased 11-in. x 7-in. dish.


Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares. Yield: 15 servings.