DEMETRIA'S DOWNFALL
1/2 cup butter or margarine, softened
1 1/2 cups confectioner's sugar
2 eggs
1/2 pint (1 cup) heavy (whipping) cream
1 pkg. vanilla wafers, crushed (25 cookies)
1 (20 oz.) can crushed pineapple, well drained
1/2 cup diced candied ginger (for topping)
Cream butter or margarine until light and fluffy. Add sugar gradually while creaming. Add eggs one at a time, beating well after each addition. Cook over hot water, stirring constantly, until mixture thickens. Cool.
Whip cream and fold into cooled sugar mixture.
In 12 parfait glasses, alternate layers of wafer crumbs, custard and pineapple. Top each with a few pieces of candied ginger. Chill for several hours or overnight before serving.
Makes 12 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
1/2 cup butter or margarine, softened
1 1/2 cups confectioner's sugar
2 eggs
1/2 pint (1 cup) heavy (whipping) cream
1 pkg. vanilla wafers, crushed (25 cookies)
1 (20 oz.) can crushed pineapple, well drained
1/2 cup diced candied ginger (for topping)
Cream butter or margarine until light and fluffy. Add sugar gradually while creaming. Add eggs one at a time, beating well after each addition. Cook over hot water, stirring constantly, until mixture thickens. Cool.
Whip cream and fold into cooled sugar mixture.
In 12 parfait glasses, alternate layers of wafer crumbs, custard and pineapple. Top each with a few pieces of candied ginger. Chill for several hours or overnight before serving.
Makes 12 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
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