Cook pineapple with juice, sugar, flour and oleo over medium heat, stirring constantly, until thick (about 5 minutes).
Set aside to cool.
Peel and chop apples finely and add to cooked pineapple mixture.
Mix well.
Pour into ungreased 9 x 13-inch or similar size dish.
Cover with Cool Whip.
Top with chopped nuts. Refrigerate a couple hours or overnight.
If you want more color in dessert, don't peel apples.
Serves 8 to 12.
Weight the diced pineapple and reserve 1 lb for
Chop the cherries into fourths, but reserve a few for the top whole.
Mix pudding with cool whip and pineapple with juice.
Add walnuts, chopped cherries and marshmallows.
Combine well.
Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
Garnish with whole cherries on top.
Mix half the pineapple with the gelatin in a
In a small bowl, gradually blend milk into cream cheese, beating until smooth.
Add pudding mix and beat at low speed until slightly thickened, about 2 minutes.
Pour pudding mixture over angel cake cubes, stirring to coat.
Turn into 8 x 8 x 2-inch baking dish.
Spread drained pineapple over top.
Spread dessert topping or cream over all.
Chill for a few hours or overnight.
Bake cake as directed.
Substitute pineapple juice from pineapple in place of water (if not enough juice, add water to make up the difference).
When cake is cool, cover top with 2 cans vanilla pudding, then spread pineapple on top of pudding.
Then spread Cool Whip on top.
Chill in refrigerator.
Makes a delicious cool dessert and it's easy!!!
TO PREPARE PINEAPPLE:
Preheat the broiler.
Bake 1 white cake (following mix directions) in 9 x 13-inch pan and cool.
Mix cream cheese, milk and pudding mix with mixer and spread on cake.
Refrigerate.
Drain pineapple and spread over pudding mixture.
Spread Cool Whip over pineapple.
Sprinkle with nuts.
Store in refrigerator until ready to serve.
Serves 16.
Place the marshmallows, milk and pineapple juice in a double boiler over boiling water until marshmallows melt.
When cool, add the whipped cream and drained crushed pineapple.
Place part of the graham crackers in a 9 x 13-inch pan leaving some to place on the top.
Pour in the first mixture, then cover with the rest of crackers.
Let stand in refrigerator all night.
Serves 16.
Cream butter and powdered sugar.
Add eggs and beat until smooth.
Add a little pineapple juice if too heavy to spread. Crush vanilla wafers.
Line the bottom of pan with 1/2 of cookie crumbs.
Spread on mixture, then the crushed pineapple, then the whipped cream, then the rest of the crumbs.
Store overnight in freezing unit.
Optional:
Add vanilla to whipped cream; if sweetened add powdered sugar instead of granulated sugar as it makes water in bottom of pan.
Combine jello and undrained pineapple in saucepan.
Heat, stirring constantly, until it reaches the simmering point.
Add sugar, apricot baby food and cream cheese.
Chill until mixture mounds from the spoon.
Whip chilled milk; blend in lemon juice. Beat until stiff.
Fold into pineapple mixture.
Turn into lightly buttered 9 x 13-inch pan.
Top with nuts.
Put 2 tablespoons of juice in blender.
Sprinkle in the gelatin and blend.
Boil 6 tablespoons juice.
Add sweetener and the vanilla.
Pour into blender; add cheese.
Blend.
Arrange pineapple slices in individual bowls.
Pour blended ingredients over, dividing evenly among the 8 containers.
Refrigerate until set.
Dissolve marshmallows in milk.
Chill.
Mix crushed pineapple, sugar and vanilla.
Fold whipped cream and pineapple mixture into dissolved marshmallows.
Remove top from pineapple and discard. Remove bottom and
Drain pineapple, reserving syrup.
Dissolve Jell-O in boiling water.
Add syrup; cool slightly.
Dissolve marshmallows in warmed, but not boiled milk.
Cool slightly.
Add whipped cream, pineapple and nuts.
Mix wafers and butter; pat in 9 x 13-inch pan.
Save a few crumbs to sprinkle on top.
Put pineapple mixture in pan.
Let stand in refrigerator 12 hours.
o seal well so the pineapple juice will not drain through
Prepare pudding as directed, omitting 1/2 cup milk.
Set aside at least 5 minutes.
Add softened cream cheese and whip until smooth.
Spread on cooled cake.
Spread pineapple over cream mixture.
Cover pineapple with Cool Whip.
Let set overnight in refrigerator.
Bake Jiffy cake as directed in 9 x 13-inch baking dish and cool.
Drain pineapple well and spread over cooled cake.
Prepare vanilla pudding as directed.
Add 4 ounces cream cheese (use mixer).
Add nuts, saving enough to use on top of Cool Whip.
Pour over pineapple.
Cover with Cool Whip.
Sprinkle remaining nuts. Refrigerate.
Cream butter and add sugar.
Then, add egg yolks and mix well. Add stiffly beaten egg whites, pineapple and pecans; blend well. Use rolling pin to crush vanilla wafers; reserve part of them for top.
Put layer of crumbs in bottom of pan.
Add pineapple mixture and sprinkle top with remaining crumbs.
Sprinkle a little of the pineapple juice over top to moisten the crumbs.