Pineapple Nut Ice Box Cake
1 1/2 cup powdered sugar
1 cup butter
1/2 cups chopped pecans
1 15 oz. can shredded pineapple (slightly drained)
2 egg whites
Cream together butter and powdered sugar, adding sugar 1/2 cup at a time.
Add pecans and pineapple.
In a separate bowl beat egg whites until stiff peaks form then fold into pineapple mixture. Line the sides and bottom of a casserole or baking dish with Vanilla Wafers.
Spread pineapple mixture evenly over wafers in dish. Crumble and generously sprinkle more vanilla wafers over top of "cake".
Refrigerate 6 hours or overnight.
Serve with whip cream.
Pairs Well With
This was my father's favorite "cake" that my grandmother used to make. She has passed away and now he looks to me when he gets a sweet tooth.