PINEAPPLE ICEBOX CAKE HEAVENLY HASH

1/4 POUND BUTTER OR MARGERINE

1 CUP SUGAR

4 EGG YOLKS

1 CUP NUTS(PREFERABLE ALMONDS)

1 NO. 2 CAN CRUSHED PINEAPPLE

1/2 PINT HEAVY CREAm

4 egg whites

pinch of salt

1 pound box cocoanut macaroons

1 4oz bottle marashino cherries (chopped)

CRUSH OR ROLL THE MACAROONS UNTIL FINE.

GREASE A RECTANGULAR PAN-ABOUT 10X18 INCHES AND AT LEAST 2 INCHES DEEP WITH MARGERINE

PACK ABOUT 2/3 OF THE CRUMBS IN THE BOTTOM ENOUGH TO COVER THE BOTTOM OF THE DISH

CREAM BUTTER AND SUGAR TOGETHER AS FOR CAKE

ADD BEATEN EGG YOLKS,NUTS, PINEAPPLE, AND CHOPPED CHERRIES, USING ALL THE JUICE FROM THE CHERRIES.

MIX INGREDIENTS THOROUGHKY,

WHIP THE CREAM UNTIL STIFF AND FOLD IN

BEAT EGG WHITES UNTIL STIFF AND FOLD IN

A VERY LITTLE ALMOND FLAVORING MAYBE ADDED

POUR MIXTURE IN PAN AND COVER WITH REMAINING CRUMBS

LET STAND IN REFRIGERATOR 24 HOURS BEFORE SERVING

CUT IN SQUARES AND SERVE WITH A TOPPING OF WHIPPED CREAM

SERVES ABOUT 18

THIS IS A PERFECTLY DELICIOUS DESSER AND GOOD FOR A PARTY AS IT CAN BE PREPARED THE DAY BEFORE.

I PACK MINE IN A PYREX DISH.