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|
|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.