Pineapple Refrigerator Loaf - butter

Method

• Cream butter and sugar together.
• Beat egg yolks with cream, placing over hot water to cook slightly.
• When thick and smooth, add to butter and sugar mixture; cool.
• Stir in pineapple and juice and fold in stiffly beaten egg whites.
• Spray a pan (something like a casserole dish or an 8-in.
• square pan) with nonstick spray.
• Spread about 1/4 of the crumbs on the bottom.
• Over the crumbs spread 1/3 of the pineapple mixture.
• Repeat with alternate layers, ending with the last of the crumbs.
• Cover the pan tightly (One of those Saran quick covers is good.)
• and refrigerate for 24 hours.
• Serve cold.