Pineapple Icebox Cake - cooking recipe

Ingredients

1 angel food cake
2/3 c. sugar
2 egg yolks
1/2 c. butter or margarine
1/2 c. confectioners sugar
2 c. heavy cream, whipped
1 can crushed pineapple
2 Tbsp. cornstarch
juice of 1/2 lemon

Preparation

Slice angel food cake into 3 layers; drain pineapple well. Reserve juice.
In a small saucepan, blend together pineapple juice, sugar, cornstarch, egg yolks and lemon juice.
Cook and stir over low heat until thickened.
Cool thoroughly.
Cream together butter and confectioners sugar.
Blend in cooked mixture, a tablespoon at a time.
Add well drained pineapple. Fold in 1 cup whipped cream.
Fill and top cake with mixture. Refrigerate overnight.
Before serving, frost sides with remaining cream.