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Pineapple Icebox Cake

The holidays are almost here, and with them will come the worthy task of serving delicious desserts. Food Sharing Network guest contributor Helena Dinis shares her recipe for a delicious easy icebox cake that can be made the day before.

Helena’s Pineapple Whipped Cream

Ladyfingers Cake

The Basics:

  • 2 15 ounce cans sliced pineapple in juice, drained and juice reserved
  • 16 ounces heavy cream, whipped with ½ teaspoon sugar until fluffy
  • 1 8 ounce package ladyfingers
  • Maraschino cherries

0801141803_resizedSpread a thin layer of whipped cream on the bottom of 8 inch square pan or equivalent.

Cut pineapple into bite-sized pieces, leaving a few slices to decorate the top.

Layer the ingredients as follows:

1 layer of ladyfingers dipped quickly in pineapple juice

1 layer of pineapple

1 layer cream

Repeat until ingredients are finished except for reserved slices or if pan is full.

Decorate with cherries and pineapple slices as desired.

Refrigerate several hours or overnight.


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