Pineapple Cream Loaf Dessert (No Bake)

1. 1

   In a bowl, cream the butter and icing sugar together until fluffy.

2. 2

   Beat egg yolks well, add to creamed mixture.

3. 3

   Stir in the extract and drained pineapple.

4. 4

   Beat the egg whites until stiff; fold into the pineapple/egg yolk mixture, along with the sour cream.

5. 5

   Line a loaf pan, or a springform pan with the Lady Fingers.

6. 6

   Place them around sides of pan, as well as the bottom.

7. 7

   Mound in 1/2 of the pineapple mixture.

8. 8

   Top with more Lady Fingers.

9. 9

   Then pile in the remaining of the pineapple mixture.

10. 10

    Chill well in the refrigerator before serving.

11. 11

    Will keep up to three days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.