Pineapple pecan torte
8 Servings
Ingredients
| Quantity | 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 |
| Vanilla | ||
| Cherries & pecans for decoration | ||
Directions
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.
MRS D.A. (YVONNE) GREENE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .