From South Milwaukee, here’s a recipe for Pineapple Icebox Cake. It isn’t technically a cake, more like a blancmange or a panna cotta. Both of these dishes are molded gelatin desserts, though a blancmange can also be made with corn starch instead of gelatin. It’s definitely a 20th century dessert, not something I personally would enjoy. You could use different fruit if you don’t like pineapple.

Pineapple Icebox Cake

1 package lemon jello

1 1/2 cup hot water

1/2 cup pineapple juice

1 cup pineapple cut fine

1/2 pint whipping cream

1 tablespoon powdered sugar

16 graham crackers rolled fine

Dissolve jello in hot water, add pineapple and juice, chill. When it begins to set add the whipped cream and the powdered sugar mixed into the graham crackers. Pour into a bread pan, chill until firm, unmold and slice.

Dissolve jello in hot water, add pineapple and juice, chill. Whip the cream. Combine sugar and graham cracker crumbs. When the jello begins to set, add the whipped cream and the sugar/graham cracker combination. Mix until thoroughly combined. Pour into a bread pan (or a fancier mold), chill until firm. Unmold and serve.