Butternut Refrigerator Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Old cutting - put here for safe keeping. I think gingernut cookies could be subbed her Ingredients:
250 g butternut biscuits |
90 g butter, melted |
3/4 cup icing sugar |
300 ml thickened cream |
1 teaspoon vanilla |
425 g crushed pineapple, drained |
310 g mandarin segments, drained |
1/3 cup glace cherries, chopped |
Directions:
1. Line base of 20 cm springform pan with foil.
2. Process biscuits till fine, combine with melted butter.
3. Combine sifted icing sugar, cream and vanilla in bowl.
4. Beat with electric beater till firm peaks form.
5. Drain pineapple as well as possible.
6. Fold all 3 types of fruit through cream.
7. Spread 1/3 of crumbs over base of tin, press down firmly.
8. Top with half fruit mixture.
9. Top with another 1/3 of crumbs.
10. Repeat layers, cover and refrigerate overnight.
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