Pineapple Macaroon Icebox Cake          

Ingredients:
3/4 c. butter
1 c. powdered sugar
4 eggs
1/2 pt. cream
1 c. broken nuts
2 to 3 doz. ladyfingers
1 doz. macaroons
1 small can crushed pineapple,
drained
 

Directions:
Cream butter and sugar. Add 1 egg, beat 3 minutes until you have added 3 eggs. Beat 4th egg 5 minutes. Add pineapple, nuts and macaroons, beating after each. Line bottom and sides with ladyfingers. Put in mixture and place in icebox for 24 hours. Cut in squares and top with cream.

(Serves 16)