Greek yogurt pineapple icebox cake




This Greek Yogurt Pineapple Icebox Cake is amazingly delicious and so easy to make!





*1 pack lady fingers  , savoiardi
*1 can crushed pineapple , drained, reserve juice
*1 pkg. pineapple Jello
*1 Kg / 35,2 oz plain Greek yogurt
*220 gr/ 7,7 oz whipped cream + ¼ cup confectioners sugar




Prepare jelly according to the instructions of the packet
Place the jelly into the refrigerator until it has stabilized slightly
With a spoon mix slightly jelly with yogurt.
Drain juice from pineapples and fold pineapples into yogurt mixture.
Dip ladyfingers briefly in pineapple juice and arrange them in the bottom of a rectangular dish.
Spread mixture over the ladyfingers.
With a hand mixer or in the bowl of a stand mixer, whip the cream and sugar, until it just holds, stiff peaks.
Top with whipped cream and Garnish with ladyfingers crumbs.

Chill for at least 4 hours before serving.











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