This week I made a recipe I found on the Bee’s Knees Kitchen blog. A delicious, creamy, rich but light, pineapple icebox cake. You can find the recipe here.
I followed the recipe more or less exactly, though I think next time I make it, and there will definitely be a next time, I’ll add a layer of fresh sliced pineapple on top of the base/crust layer, before the creamy filling. After all, you can never have too much pineapple. I might also decrease the amount of lemon zest in the crust layer. It tastes delicious, and could even be eaten as raw lemon cookies, but I think the lemon overpowers the pineapple a bit.
The cake does take a little time (since you have to let each of the three layers set), but it’s worth it!