Aunt Mary's Ice Box Cake
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Ingredients1 d 20 m servings 363 cals
Original recipe yields 15 servings (1 9x13-inch cake)
- Grease a 9x13-inch pan.
- Spread half the crushed wafers in the prepared pan.
- Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.
- Cook's Note:
- Tips for crushing wafers: put into large resealable bag and use a rolling pin or if you have a good blender/food processor use that. Once broken down into smaller pieces can make it finer by using a fork in a bowl.
- Editor's Note:
- This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe http://allrecipes.com/HowTo/Making-Your-Eggs-Safe/Detail.aspx
Per Serving: 363 calories; 23.5 g fat; 37.3 g carbohydrates; 2.6 g protein; 41 mg cholesterol; 139 mg sodium. Full nutrition
ReviewsRead all reviews 2
I LOVE this recipe! The desert is cool and refreshing and light. If vanilla wafers aren't around, a classic graham cracker crust also works well. Make sure you use pasteurized eggs and fres...