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Pineapple Icebox Cake

 24 Ratings
7 Comments
  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 8

An old-fashioned icebox cake is a perfect dessert for warm summer evenings. This version, made with vanilla wafers, pudding mix and pineapple, brings tropical sweetness to the end of a warm night.

Angie McGowan Recipe by Angie McGowan
April 3, 2012

Ingredients

2
boxes (6-serving size each) vanilla pudding and pie filling mix (not instant)
5 1/4
cups milk
3/4
cup pineapple juice
2
cans (20 oz each) sliced pineapple, drained
1
box (12 oz) vanilla wafer cookies
2
cups whipping cream
2
tablespoons powdered sugar

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Directions

  • 1 In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
  • 2 In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
  • 3 In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
  • 4 To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

Expert Tips

To prevent leakage, wrap the outside of the springform pan with foil before adding the cookies, pineapple and pudding.

One 11-oz box of reduced-fat vanilla wafers can be substituted for the regular vanilla wafers.

Nutrition Information

No nutrition information available for this recipe.

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