Butternut Refrigerator Cake
- 250 g butternut biscuits
- 90 g butter, melted
- 34 cup icing sugar
- 300 ml thickened cream
- 1 teaspoon vanilla
- 425 g crushed pineapple, drained
- 310 g mandarin segments, drained
- 13 cup glace cherries, chopped
- Line base of 20 cm springform pan with foil.
- Process biscuits till fine, combine with melted butter.
- Combine sifted icing sugar, cream and vanilla in bowl.
- Beat with electric beater till firm peaks form.
- Drain pineapple as well as possible.
- Fold all 3 types of fruit through cream.
- Spread 1/3 of crumbs over base of tin, press down firmly.
- Top with half fruit mixture.
- Top with another 1/3 of crumbs.
- Repeat layers, cover and refrigerate overnight.
butternut biscuits, butter, icing sugar, cream, vanilla, pineapple, mandarin, glace cherries
Taken from www.food.com/recipe/butternut-refrigerator-cake-404985 (may not work)