With vanilla wafers.
From a box sold in Christine, North Dakota.
Pineapple Icebox Cake
1 c. sugar
1/2 c. water
4 egg yolks
4 egg whites
1/2 cup butter
2 cups powdered sugar
1 c. crushed pineapple
1/2 tsp. vanilla
vanilla wafers or ladyfingers to line the pan]
Dissolve one cup sugar and 1/2 cup water in top of double boiler. Add gradually the yolks of four eggs and stir and continue to stir until the mixture is thick. Set aside to cool.
Cream 1/2 cup butter with 2 cups powdered sugar. Add the cooled egg mixture to butter mixture and when well blended, add 1 cup drained crushed pineapple (1 medium sized can).
Beat egg whites stiff and add 1/2 tsp. vanilla and 2 Tbsp. powdered sugar. Fold into pineapple mixture.
Line pan with vanilla wafers or ladyfingers and add alternately with pineapple mixture. Serve with whipped cream when it has stood about 15 hours in refrigerator.