Ribbon Ice Box Cake

Ingredients

• 1 package of cherry flavored gelatine
• a layer of Graham crackers
• Y% cup powdered sugar
• % cup crushed pineapple
• % cup butter
• 1 egg yolk, beaten
• Y% cup broken walnut meats or pecans
• Fold in stiffly beaten white of 1 egg

Method

1. 1

   Prepare gelatine and set aside to cool.

2. 2

   In a spring mold or loaf pan, place a layer of Graham crackers.

3. 3

   Spread a layer of pineapple filling made by mixing powdered sugar, crushed pineapple, butter, beaten egg yolk, and broken nuts.

4. 4

   Alternate layers of filling and crackers until three layers of crackers and two of filling are achieved.

5. 5

   When gelatine begins to stiffen, pour half over the cake and allow to stiffen completely.

6. 6

   Whip remaining gelatine and pour over top.

7. 7

   Let stand in refrigerator overnight or several hours.

8. 8

   Cut in squares and serve plain or with whipped cream.

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 12. The excerpt below is the record exactly as published.

RIBBON ICE BOX CAKE Prepare 1 package of cherry flavored gelatine. Set aside to cool. Into a spring mold or loaf pan place a layer of Graham crackers, fit snugly. Spread over them a layer of pineapple filling made by mixing: Y% cup powdered sugar % cup crushed pineapple, % cup butter drained 1 egg yolk, beaten Y% cup broken walnut meats or pecans Fold in stiffly beaten white of 1 egg

Cook this with the app: pantry check, scaling, and the assistant.