Yesterday, while flipping through an old recipe book from my shelves, I found an index card with my mother's handwriting on it. Icebox Cake is written in her perfect script across the top.
Mouthwatering memories came my way. I haven't had Mother's icebox cake in forever, it seems. (And, as soon as I'm off this diet, I think I'll make some.)
But maybe you or yours is not on a diet. If not, try this before summer comes to an end, because it's the perfect summer dessert!
Ingredients & Directions
4 egg yolks (save your cardiologist's number in your phone)
Put the egg whites aside for later
1/2 lb butter (Mother wrote "oleo")
1 1/2 cup sugar
Mix together at medium speed 20 minutes
(Yes, I wrote minutes.)
Add 1 #2 can slightly drained crushed pineapple (I believe that is 20 oz can)
Add 1 cup chopped nuts
Fold in stiffly beaten egg whites (Did I mention, you should stiffly beat the egg whites?)
Fix a layer of vanilla wafers in pan. Pour mixture in. Refrigerate 24 hours before serving (good luck waiting)