Recipe of Tin Bread Box Vintage

Aunt Mary's Ice Box Cake

Vintage tin two drawer bread box and cake carrier.

Recipe Summary Aunt Mary's Ice Box Cake

This recipe was handed down to me by my Great Aunt Mary. It is quick and simple to make and everyone loves it! My family doesn't use the nuts when we make it but a friend suggested I include it in the recipe. Enjoy!

Ingredients | Tin Bread Box Vintage

1 (12 ounce) package vanilla wafers, crushed

1 ½ cups confectioners' sugar

½ cup butter

2 eggs

1 (16 ounce) container whipped topping (such as Cool Whip®)

1 (8 ounce) can crushed pineapple

1 cup chopped pecans (Optional)

Directions

Grease a 9x13-inch pan.

Spread half the crushed wafers in the prepared pan.

Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.

Tips for crushing wafers: put into large resealable bag and use a rolling pin or if you have a good blender/food processor use that. Once broken down into smaller pieces can make it finer by using a fork in a bowl.

Info | Tin Bread Box Vintage

prep: 20 mins additional: 1 day total: 1 day Servings: 15 Yield: 1 9x13-inch cake

TAG : Aunt Mary's Ice Box Cake

Desserts, Cakes,