Pineapple Pecan Torte

Ingrients & Directions

2 pk Lady fingers
1/2 lb Butter
1 c Sugar
3 Egg yolks
1 c Chopped pecans
1 c Crushed pineapple
1 c Whipped cream with
Cherries & pecans for

Whip butter; gradually add sugar, egg yolks & pineapple. Fold in whipped
cream & chopped pecans. Line bottom of 8-inch spring pan with lady fingers,
cover with alternating layers of mixture & fingers. Decorate. Refrigerate
for 24 hours.


From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,

8 Servings

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