Barkley's Pineapple Macaroon Icebox Cake Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| 1 doz. macaroons, broken into small pieces | ||
| Sweet cream | ||
| Eggs | 4 standard | |
| Pineapple | 1/2 Cup (16 tbs), shredded | |
| 1/2 cup nut meats, chopped fine | ||
| 2 1/2 doz. lady fingers, split | ||
Directions
Cream butter and sugar; add 1 of the eggs, beat 5 minutes; repeat until the 4 eggs are used.
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.
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.
Chef
