Pineapple Icebox Cake

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

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

Recipe

• 1 cut the cake into one inch thick slices.
• 2 cream butter and icing sugar until fluffy.
• 3 add egg yolks one at a time, beating after each addition and scraping the sides.
• 4 add vanilla, pineapple and brazil nuts.
• 5 beat egg whites until stiff but moist and fold into mixture gently.
• 6 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 cover with foil and freeze for 24 hours.
• 8 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 variation: drained peaches or ripe mangoes could be substituted for the pineapple. i have only ever made it with pineapple.