Pineapple icebox dessert

1 servings

Ingredients

Quantity Ingredient
¾ cup Crushed vanilla wafers
½ cup Butter or margarine, softened
1½ cup Sifted icing sugar
1 each Egg, beaten
20 cans Crushed pineapple, drained (save if making sauce)
⅔ cup Pecans, chopped
1 cup Whipping cream, whipped

Directions

Pack half of the crushed wafers into the bottom of a greased 8x8 cake pan. Cream butter and sugar until light and fluffy. Add egg and continue beating. Add the drained pineapple and pecans, beat until mixed. Fold in the whipped cream and spoon into pan. Sprinkle remaining crushed wafers over top and chill for at least 24 hours.

Cut into squares. Makes 8-10 servings. Serve with sauce over top if desired. (This is excellent without the sauce) %%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PINEAPPLE SAUCE %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%% ½ cup sugar 1 tbsp cornstarch ¼ tsp grated lemon rind 8 oz crushed pineapple, drained (save) In small saucepan, combine sugar and cornstarch, mix well. Measure reserved pineapple juice, and if necessary, add water to make ¾ cup.

Gradually add the pineapple juice to the sugar/cornstarch mixture, stirring to dissolve lumps. Add the lemon rind and the crushed pineapple. Bring to boil, stirring constantly. Boil until sauce is thick and shiny. Cover and refrigerate. Makes 1-½ cups. I found when I did the sauce, that by the next day, it was one solid lump.

Found it difficult to melt it to a nice consistency... If I was going to do this again with the sauce, I would make the sauce just prior to serving the cake. My kids didn't care for the 'sauced' version, but did like it without... Origin: Sharon Stevens Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-15-95

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