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Pineapple Cold Cake


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  • Crust:
  • 1 Pkg. Christie's Vanilla Wafers (312g) finely rolled
  • 100 ml melted butter
  • Filling:
  • 125 ml butter
  • 375 ml icing sugar
  • 250 ml crushed pineapple well drained
  • 2 eggs, well beaten
  • 250 ml whipping cream



Step 1

Combine crumbs and butter. Reserve 1/2 for the topping. Press remaining crumbs into a 2 L greased cake dish. (approx. 23 cm square pan)

Cream butter and icing sugar. Blend in eggs; beat until smooth. Spread over crust. Top with layer of crushed pineapple then whipped cream. Sprinkle remaining crumbs on top. Refrigerate 24 hours .....


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