This recipe was clipped from a newspaper dated 1962. Recipe is typed below along with a scanned copy.
Recipes for Your Scrapbook.
BY MRS. HARVEY F. ROSTISER.
This recipe is a favorite with Mrs. C. J. Moomaw, 1111 Riverside Dr.
PINEAPPLE ICE BOX CAKE.
Dissolve one-fourth cup sugar in two tablespoons water in top of double boiler. Add gradually two beaten egg yolks heating and stirring until thick and smooth. Cool. Cream one-half cup butter, add one cup confectioners’ sugar. Add to cooled mixture. Add one-half cup drained, crushed pineapple. Fold in two beaten egg whites with one teaspoon vanilla. Pour into pan lined with split ladyfingers. Cover with split ladyfingers. Refrigerate 12 hours. Slice and garnish with whipped cream. Serves 6 to 8.
Here’s my Black heritage (during the 60s) recipe for Pineapple Ice Box, (aka/banana pudding or Ice Box cake)
(Trying to make this a quickie, so I didn’t include the amounts so you’ll have to experiment)
– crushed pineapple
– sweetened condensed milk
– vanilla wafers
– ripe bananas
in a bowl, smash bananas, stir in pineapple & milk and mix well
in another bowl, place a layer of whole wafers to cover bottom and around side
pour 1/3 of the banana mixture over the wafers
place another layer of wafers over mixture and around sides
keep layering until the last the wafers are your last/top layer
refrigerate over night
Viola and Bon appetite!!!!