pineapple pecan cream cake
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Another delicious recipe from the 1960's from my recipe files.
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yield
10 - 12
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For pineapple pecan cream cake
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1/2 - lb. vanilla wafers, crushed
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1/2 - cup soft butter
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1 - cup powdered sugar
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1 - cup heavy cream, whipped
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3/4 - cup chopped pecans
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1 - 15-1/4 oz. can crushed pineapple, drained.
How To Make pineapple pecan cream cake
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1Put 1/2 of crushed wafers on bottom of a 8 x 10 Pyrex dish.
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2Mix butter and sugar
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3Fold pecans and pineapple into whipped cream. Fold this into the butter and sugar mixture.
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4Spoon mixture over crumbs in pan.
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5Cover with remaining wafer crumbs.
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6Chill in the refrigerator at least 3 hours or make a day in advance.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pineapple Pecan Cream Cake:
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