Bristol Ice Box Cake
Yield
8 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
melted |
|
| 2 | cups |
pineapple, canned, crushed
drained |
* |
| ½ | cup |
sugar
|
|
| ½ | cup |
pecans
chopped |
|
| 3 | cups |
vanilla wafer crumbs
|
* |
| ½ | pint |
heavy whipping cream
whipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
melted |
|
| 473 | ml |
pineapple, canned, crushed
drained |
* |
| 118 | ml |
sugar
|
|
| 118 | ml |
pecans
chopped |
|
| 7.1E+2 | ml |
vanilla wafer crumbs
|
* |
| 237 | ml |
heavy whipping cream
whipped |
*
|
Directions
Mix first 4 ingredients.
Line a 1 quart dish with a layer of crumbs, then a layer of mixture.
Repeat the process, ending with crumbs.
Refrigerate 3 to 4 hours or overnight.
To serve, garnish with whipped cream.
