Louise Rulfo'S Pineapple Icebox Cake(Very Attractive! An Elegant Dessert To Make A Day Ahead) - cooking recipe

Ingredients

1 (9 oz.) can crushed pineapple, drained (reserve syrup)
3/4 c. water
1 Tbsp. plus 1 tsp. unflavored gelatin
1/2 c. boiling water
1 c. sugar
3 egg whites
1 1/2 pt. whipping cream
1/3 c. chopped maraschino cherries, drained
32 ladyfingers
2 Tbsp. sherry

Preparation

Combine drained pineapple syrup with 3/4 cup water and gelatin.
Let stand 5 minutes.
Add boiling water and sugar.
Stir until gelatin is dissolved.
Cool.
Beat egg whites.
Then whip 1 pint of cream and fold egg whites and cream together.
Fold in pineapple, cherries and gelatin mixture.
Line 9-inch spring-form pan with split ladyfingers, standing them upright around sides. Trim tips which extend over top and use to fill spaces on bottom. Spoon in gelatin mixture and use remaining ladyfingers over top. Refrigerate 24 to 36 hours.
To serve, remove from pan and frost with remaining 1/2 pint whipping cream, flavored with sugar and sherry.
Makes 12 to 16 servings.