Pineapple Icebox Cake

1. 1

   Combine jello and boiling water first.

2. 2

   Let cool.

3. 3

   Line bottom of baking pan (10-inch square) with about 2 cups cracker crumbs. Cream butter and sugar until light and fluffy in mixing bowl.

4. 4

   Add well-beaten egg yolks.

5. 5

   Beat well.

6. 6

   Add cooled jello to butter mixture.

7. 7

   Add pineapple and nuts.

8. 8

   Last, fold in stiffly beaten egg whites.

9. 9

   Pour onto cracker crumbs in pan, sprinkle remaining crumbs on top.

10. 10

    Refrigerate for 8 hours or longer.

11. 11

    Cut in squares and top with Cool Whip.

* Per serving · 4 servings · Values may vary.

No additional tips available.