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

Ingredients:

1 pack lady fingers  , savoiardi
1 can crushed pineapple , drained, reserve juice
1 pkg. pineapple Jello
900g/ 32oz plain Greek yogurt
220 gr/ 7,7 oz whipping cream + ¼ cup confectioners sugar

Directions:

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 (don’t overmix).
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. 9×13 in.

Spread mixture over the ladyfingers, and add one more layer of ladyfingers on top.

With a hand mixer or in the bowl of a stand mixer, whip the cream, sugar and any remaining pineapple juice, until it just holds, stiff peaks.

Spread whipped cream on top of the ladyfingers.

Chill for at least 4 hours before serving.