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Prep Time: 840 Minutes Cook Time: 0 Minutes |
Ready In: 840 Minutes Servings: 24 |
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This is a very old recipe that uses raw eggs from their own chickens. Don't use eggs you don't know where they came from. Ingredients:
2 cups graham cracker crumbs |
1/2 cup butter |
2 cups powdered sugar |
4 egg yolks |
1/2 teaspoon vanilla |
1/2 cup whipping cream, beaten stiff |
4 egg whites, beaten stiff |
1 cup whipping cream, beaten stiff |
1 cup crushed pineapple, drained |
1 cup nuts, chopped |
2 tablespoons powdered sugar |
1 cup graham cracker crumbs |
Directions:
1. 1st layer:.
2. Put graham cracker crumbs into a 9x12 inch pan.
3. 2nd layer:.
4. Cream butter with powdered sugar; add egg yolks; add vanilla.
5. Fold in beaten whipping cream. You can use Cool Whip here I think.
6. Spread over crackers crumbs.
7. 3rd layer:.
8. Fold egg whites, whipping cream, pineapple, nuts, and powdered sugar together.
9. Put on top of the 2nd layer.
10. There probably should be a layer of graham cracker crumbs here too between 2nd and third layer but recipe does not mention it.
11. Top with cracker crumbs.
12. Store covered in refrigerator for 12 hours.
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