Pineapple pecan torte

Yield: 8 Servings

Measure Ingredient
2 packs Lady fingers
½ pounds Butter
1 cup Sugar
3 Egg yolks
1 cup Chopped pecans
1 cup Crushed pineapple
1 cup Whipped cream with
Cherries & pecans for decoration

Whip butter; gradually add sugar, egg yolks & pineapple. Fold in whipped cream & chopped pecans. Line bottom of 8-inch spring pan with lady fingers, cover with alternating layers of mixture & fingers. Decorate. Refrigerate for 24 hours.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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