Pineapple Icebox Cake

6 ingredients
6 steps

Ingredients

  • 1 1/2 c. graham cracker crumbs (save some for top of cake)
  • 2 c. powdered sugar
  • 2 eggs
  • 1 stick oleo
  • 1 (20 oz.) can crushed pineapple, drained
  • 10 oz. Cool Whip

Directions

  1. 1
    Cream sugar and oleo together.
  2. 2
    Add eggs; beat until fluffy. Spread crumbs into an 8-inch square dish.
  3. 3
    Pour creamed mixture over crumbs.
  4. 4
    Spread pineapple over creamed mixture; add the Cool Whip.
  5. 5
    Sprinkle crumbs over top.
  6. 6
    Chill overnight, or at least 12 hours.

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