Pineapple Icebox Cake

Pineapple Icebox Cake


1 can (20 ounces) pineapple tidbits in juice
1 package (8 ounces) cream cheese, softened
2 cups Dierbergs powdered sugar
¼ cup reserved pineapple juice
1 container (8 ounces) frozen non-dairy whipped topping, thawed
1 box (11 ounces) vanilla wafer cookies


Drain pineapple reserving ¼ cup juice; set pineapple aside.

In large mixer bowl, beat cream cheese, powdered sugar, and reserved pineapple juice until well mixed. Gently fold in whipped topping. Gently fold in reserved pineapple; set aside.

Arrange 22 cookies tops down, cutting as needed to fit, in single layer in bottom of 8-inch square dish. Dollop half of the cream cheese mixture over top; use back of spoon or offset spatula to spread into even layer. Top with 22 cookies and remaining cream cheese mixture. Cover and chill at least 8 hours. Just before serving, crumble some of the remaining cookies over top.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 633
Cholesterol: 42 mg
Fat: 27 g
Sodium: 263 mg
Carbohydrates: 91 g
Protein: 5 g
Fiber: 1 g