Pineapple Refrigerator Loaf
Ready In: 24 hrs 30 mins
Serves: 6-8
Ingredients
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup sugar
- 2 tablespoons cream
- 2 eggs, separated
- 1 cup drained crushed pineapple
- 1⁄3 cup pineapple juice
- 2 1⁄2 cups graham cracker crumbs (about 16 squares)
Directions
- Cream butter and sugar together.
- Beat egg yolks with cream, placing over hot water to cook slightly.
- When thick and smooth, add to butter and sugar mixture; cool.
- Stir in pineapple and juice and fold in stiffly beaten egg whites.
- Spray a pan (something like a casserole dish or an 8-in. square pan) with nonstick spray.
- Spread about 1/4 of the crumbs on the bottom.
- Over the crumbs spread 1/3 of the pineapple mixture.
- Repeat with alternate layers, ending with the last of the crumbs.
- Cover the pan tightly (One of those Saran quick covers is good.) and refrigerate for 24 hours.
- Serve cold.
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