Pineapple Icebox Cake

Name: Pineapple Icebox Cake
Ingredients: 6 egg yolks; 1 c. sugar; juice and rind of 1/2 lemon; 1 1/2 tsp. gelatin; 1 pt. whipped cream; 1 1/2 c. well-drained crushed pineapple (2 small cans); 6 egg whites; 2 doz. ladyfingers

8 ingredients

8 steps

Ingredients

6 egg yolks
1 c. sugar
juice and rind of 1/2 lemon
1 1/2 tsp. gelatin
1 pt. whipped cream
1 1/2 c. well-drained crushed pineapple (2 small cans)
6 egg whites
2 doz. ladyfingers

Directions

1

Beat egg yolks until light.
2

Add sugar, juice and rind of lemon.
3

Cook in double boiler until thick.
4

Dissolve gelatin in 1/3 cup cold water and then dissolve again by placing cup in hot water.
5

After removing first mixture from fire, stir in the dissolved gelatin and cool.
6

Fold in whipped cream and crushed pineapple.
7

Beat 6 egg whites until stiff and fold into mixture. Line a spring mold pan with wax paper.
8

Place 2 dozen ladyfingers (upright) around the edge, then pour mixture into the mold. Refrigerate for at least 6 or 7 hours.