Pineapple Refrigerator Loaf

1. 1

   Cream butter and sugar together.

2. 2

   Beat egg yolks with cream, placing over hot water to cook slightly.

3. 3

   When thick and smooth, add to butter and sugar mixture; cool.

4. 4

   Stir in pineapple and juice and fold in stiffly beaten egg whites.

5. 5

   Spray a pan (something like a casserole dish or an 8-in.

6. 6

   square pan) with nonstick spray.

7. 7

   Spread about 1/4 of the crumbs on the bottom.

8. 8

   Over the crumbs spread 1/3 of the pineapple mixture.

9. 9

   Repeat with alternate layers, ending with the last of the crumbs.

10. 10

    Cover the pan tightly (One of those Saran quick covers is good.)

11. 11

    and refrigerate for 24 hours.

12. 12

    Serve cold.

No additional tips available.