ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pineapple Icebox Cake

Yield 8 servings

Ingredients

  • 2 (20-ounce) cans pineapple tidbits
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups sifted powdered sugar
  • 1 egg, beaten
  • 48 vanilla wafers
  • 1/2 cup chopped pecans
  • Whipped cream (optional)

How to Make It

  1. Combine pineapple and sugar in a heavy saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed. Set aside.

  2. Cream butter; gradually add powdered sugar, beating well. Add egg; beat well. Stir into pineapple. Cook over low heat 2 minutes or until saucy.

  3. Layer 16 vanilla wafers, half of sauce, and half the nuts in an 8-inch square baking dish. Repeat layers, ending with vanilla wafers. Cover with waxed paper. Place a weight over cake. Refrigerate overnight.

  4. Spoon cake into individual serving dishes; top with whipped cream, if desired.

Oxmoor House Homestyle Recipes