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Barkley's Pineapple Macaroon Icebox Cake

  Butter 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Macaroons 12 , broken into small pieces
  Sweet cream 4 Tablespoon
  Eggs 4
  Canned shredded pineapple 1⁄2 Cup (8 tbs)
  Nut meats 1⁄2 Cup (8 tbs), chopped fine
  Ladyfingers 32 , split

Cream butter and sugar; add 1 of the eggs, beat 5 minutes; repeat until the 4 eggs are used.
Add the pineapple and nuts.
Then cover bottom of a pan (square is good) with lady fingers, flat side down; spread 1/2 of butter mixture over lady fingers; add macaroons, then remainder of butter mixture.
Cover with the rest of the lady fingers.
Let stand in refrigerator for 48 hours.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5190 Calories from Fat 1974

% Daily Value*

Total Fat 357 g548.6%

Saturated Fat 211 g1055.2%

Trans Fat 0 g

Cholesterol 1363 mg454.3%

Sodium 1456.4 mg60.7%

Total Carbohydrates 472 g157.2%

Dietary Fiber 29 g115.9%

Sugars 334.8 g

Protein 62 g124.7%

Vitamin A 168.2% Vitamin C 136.8%

Calcium 117.5% Iron 109.7%

*Based on a 2000 Calorie diet

Barkley's Pineapple Macaroon Icebox Cake Recipe