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Add a photoThis is another one of my grandma’s recipes, and one of my favorites. Oh, fine, they are all my favorites. It’s a given. This is a light, airy, just sweet enough dessert that now has taken top place in my husbands heart over the old one, cherry cha-cha, another family classic.
She used to put 2 raw eggs in the middle layer, not something I recommend for a family-with-young-kids recipe, but I am sure, nay, positive I ate this as a child and well, obviously never croaked, but never got sick either. I wasn’t willing to risk it on my kids, because it depended on my own talent at keeping the mixture cool and refrigerated, as well as trusting that the eggs were properly handled before they reached the supermarket. You can buy pasteurized eggs, and perhaps those would be best in this.
Ingredientes
- Crust:
- 2 1/2 cups graham crumbs (better if you make them yourself)
- 1/2 cup of margarine
- Middle layer:
- 2 cups of icing sugar
- 1/2 cup of margarine
- 1/2 cup of cream cheese (or 2 eggs)
- Topping:
- 1 cup of whipped cream
- 1 large can pineapple
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 426 | |
| Calories from Fat 213 | 50% |
| Total Fat 24.1g | 30% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 2.82g | |
| Cholesterol 24mg | 8% |
| Sodium 415mg | 17% |
| Potassium 139mg | 4% |
| Total Carbs 49.19g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 19.92g | 13% |
| Protein 4.34g | 7% |
