Pineapple Icebox Cake

1. 1

   Cut the cake into one inch thick slices.

2. 2

   Cream butter and icing sugar until fluffy.

3. 3

   Add egg yolks one at a time, beating after each addition and scraping the sides.

4. 4

   Add vanilla, pineapple and brazil nuts.

5. 5

   Beat egg whites until stiff but moist and fold into mixture gently.

6. 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. 7

   Cover with foil and freeze for 24 hours.

8. 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. 9

   Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

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