Icebox Cake - cooking recipe

Ingredients

18 large ladyfingers
1 pt. whipping cream
2 1/2 lb. can crushed pineapple, drained
1 bottle maraschino cherries
1 box 4x sugar
1/2 lb. butter
4 eggs, separated
1 tsp. vanilla

Preparation

Cream butter, sugar and add egg yolks one at a time.
Beat egg whites and fold into mixture.
Add vanilla.
Line bottom of a 9 x 13-inch baking dish with ladyfingers, separated.
Add a layer of cream mixture, layer of pineapple and chopped cherries, then whipped cream.
Top with ladyfingers and decorate with cherries. Refrigerate for 24 hours before serving.
Serves 15.