Pineapple Icebox Cake
Angie McGowan
Created Apr 3, 2012
An old-fashioned icebox cake is a perfect dessert for warm summer evenings. This version, made with vanilla wafers, pudding mix and pineapple, brings tropical sweetness to the end of a warm night.
Pineapple Icebox Cake
- Prep Time 15 min
- Total 8 hr 15 min
- Servings 8
- Ingredients 7
Ingredients
- 2 boxes (6-serving size each) vanilla pudding and pie filling mix (not instant)
- 5 1/4 cups milk
- 3/4 cup pineapple juice
- 2 cans (20 oz each) sliced pineapple, drained
- 1 box (12 oz) vanilla wafer cookies
- 2 cups whipping cream
- 2 tablespoons powdered sugar
Instructions
-
Step1In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
-
Step2In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
-
Step3In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
-
Step4To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.
Nutrition
660
Calories
30g
Total Fat
9g
Protein
88g
Total Carbohydrate
68g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 660
- Calories from Fat
- 270
- Total Fat
- 30g
- 46%
- Saturated Fat
- 15g
- 77%
- Trans Fat
- 1g
- Cholesterol
- 80mg
- 27%
- Sodium
- 420mg
- 18%
- Potassium
- 480mg
- 14%
- Total Carbohydrate
- 88g
- 29%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 68g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 30%
- 30%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
6Tips from the Betty Crocker Kitchens
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