Pineapple Icebox Cake

Directions

1. 1
   Slice angel food cake into 3 layers; drain pineapple well. Reserve juice.
2. 2
   In a small saucepan, blend together pineapple juice, sugar, cornstarch, egg yolks and lemon juice.
3. 3
   Cook and stir over low heat until thickened.
4. 4
   Cool thoroughly.
5. 5
   Cream together butter and confectioners sugar.
6. 6
   Blend in cooked mixture, a tablespoon at a time.
7. 7
   Add well drained pineapple. Fold in 1 cup whipped cream.
8. 8
   Fill and top cake with mixture. Refrigerate overnight.
9. 9
   Before serving, frost sides with remaining cream.