I have been in a pineapple mood lately. Maybe it is the summer heat sending me tropical thoughts. In any case, this is a wonderful retro dessert for these hot summer days. It isn’t your average pineapple upside down cake, instead it is more like a frozen banana pudding.
Note: there is an error on the card and it should say add pineapple and lemon juice, not add pineapple juice and lemon juice.
Pineapple Icebox Cake
3 eggs, separated
1/2 cup sugar
1 can or 2 cups crushed pineapple, drained
1 package vanilla wafers
2 teaspoons bottled lemon juice
1 cup heavy cream
Beat yolks with sugar until mixture is smooth and thick. Add pineapple and bottled lemon juice. Cook over hot water, stirring constantly until thick enough to coat the spoon. Remove from heat and cool.
Beat egg whites until they stand in peaks. Whip the cream until it also holds a shape. Then gently mix or fold egg whites and beaten cream into thepinapple mixture.
Put crushed vanilla wafers in bottom of quart-sized refrigerator tray and spoon pineapple mixture on top. Freeze until fir, about 5 hours. Cut in thick slices to serve 8.