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Pineapple Icebox Cake

  • Prep 15 min
  • Total 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. MORE + LESS -

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

Steps

Hide Images
  • 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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