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Barkley's Pineapple Macaroon Icebox Cake Recipe
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Macaroons||12 , broken into small pieces|
|Sweet cream||4 Tablespoon|
|Canned shredded pineapple||1⁄2 Cup (8 tbs)|
|Nut meats||1⁄2 Cup (8 tbs), chopped fine|
|Ladyfingers||32 , split|
Serving size: Complete recipe
Calories 5190 Calories from Fat 1974
% Daily Value*
Total Fat 357 g548.6%
Saturated Fat 211 g1055.2%
Trans Fat 0 g
Cholesterol 1363 mg
Sodium 1456.4 mg60.7%
Total Carbohydrates 472 g157.2%
Dietary Fiber 29 g115.9%
Sugars 334.8 g
Protein 62 g124.7%
Vitamin A 168.2% Vitamin C 136.8%
Calcium 117.5% Iron 109.7%
*Based on a 2000 Calorie diet
Add the pineapple and nuts.
Then cover bottom of a pan (square is good) with lady fingers, flat side down; spread 1/2 of butter mixture over lady fingers; add macaroons, then remainder of butter mixture.
Cover with the rest of the lady fingers.
Let stand in refrigerator for 48 hours.