Ice Box Cake

Directions

1. 1
   Cream butter and icing sugar until fluffy.
2. 2
   Add egg yolks one at a time, beating after each and scraping sides with scraper.
3. 3
   Add vanilla, pineapple, and almonds.
4. 4
   Beat egg whites until stiff but moist and fold into mixture gently.
5. 5
   Place a layer of cake in a dish.
6. 6
   Then a layer of pineapple-butter mixtures; continue to layer until all the cake and mixture are used up ending with mixture.
7. 7
   Cover with foil and freeze for 24 hours.
8. 8
   When ready to use take out and thaw; decorate with whipped cream; keep refrigerated.
9. 9
   Variation: Chopped drained peaches can be substituted for crushed pineapple.