| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dessert |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Vanilla wafer crumbs |
| 3/4 |
c |
Soft butter |
| 2 |
c |
Confectioners sugar |
| 2 |
|
Egg yolks |
| 2 |
|
Egg whites |
| 1 |
cn |
(9-oz) crushed pineapple; drained |
| 1/2 |
c |
Pecans or walnuts; chopped |
|
|
Cherries |
INSTRUCTIONS
Spread half the crumbs in a 8x10 inch pan. Cream butter, gradually add
sugar. Add egg yolks, one at a time; beat each time. Beat egg whites stiff;
fold into the mixture. Fold in pineapple and nuts. Pour mixture over crumbs
in pan. Top with remaining crumbs. Chill. To serve, cut in squares and top
with a cherry. Serves 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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