Pineapple Torte

1. 1

   Line the bottom of a 9 x 13-inch cake pan with 1/2 of the cracker crumbs.

2. 2

   Separate the eggs.

3. 3

   Beat the egg yolks, powdered sugar and melted butter until light colored.

4. 4

   In another bowl, beat the egg whites until very stiff.

5. 5

   Fold the beaten egg whites gently into the egg yolk mixture.

6. 6

   Spread over the crackers.

7. 7

   Sprinkle the drained pineapple over this.

8. 8

   Beat the whipped cream until it starts to thicken.

9. 9

   Gradually beat in the sugar.

10. 10

    Stir in the vanilla.

11. 11

    Pour and spread whipped cream over the pineapple layer. Cover with the rest of the graham cracker crumbs.

12. 12

    Freeze.

13. 13

    Serve as a cool, frozen summer treat.

* Per serving · 4 servings · Values may vary.

No additional tips available.