July 25, 2003, Newsletter Issue #136: Let`s Chill 3!
Tip of the Week
Pineapple Icebox Cake
1-3/4 cups milk
1 (1 lb.) pkg. miniature marshmallows
1 cup drained, crushed pineapple
1 cup cream, whipped
2 diced bananas
1/2 cup drained maraschino cherries
1/2 cup chopped nuts
Graham cracker crust
Bring milk just to boiling and pour over the marshmallows. Stir until marshmallows are melted. Add pineapple. When the mixture has cooled, fold in the whipped cream, bananas, diced cherries and chopped nuts. Line a 13x9-inch baking pan with graham cracker crumbs, reserving 1/2 cup for top. Pour fruit mixture into pan, top with remaining crumbs. Put in refrigerator until ready to serve. Makes 10-12 servings.
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