Mix together the vanilla wafers and 1/4 cup melted butter and pack into an 8 x 8-inch dessert dish.
Cream the powdered sugar and 1/2 cup butter.
Add eggs and beat 10 minutes.
Beat whipping cream until stiff (could use Cool Whip).
Add drained crushed pineapple and nuts (if desired).
Mix the sugar, butter and egg mixture.
Top with pineapple mixture.
Decorate with vanilla wafer crumbs, whipping cream, cherries and nuts.
Refrigerate for 8 hours.
Mix crushed pineapple with instant pudding until blended.
Add Cool Whip and marshmallows.
Spoon into 9-inch square dish.
Top with crushed nuts and refrigerate for an hour or more.
Drain the juice from the crushed pineapple.
Heat juice until boiling, add jello to dissolved.
Add ice cream, stir until smooth.
Add crushed pineapple and refrigerate overnight.
Stir when ready to serve.
Crush crackers; press most of them into shallow pan.
Mix powdered sugar, butter and eggs together and beat well.
Pour mixture over crumbs.
Spread on crushed pineapple.
Add nuts to whipped cream and spread over pineapple.
Spread remaining cracker crumbs over top.
Chill for several hours.
Makes 6 to 8 servings.
Stir graham cracker crumbs with sugar and melted oleo.
Press into a 9 x 13-inch pan.
Dissolve Jell-O in hot water.
Mix cream cheese to soften, then add to Jell-O, a little at a time.
Fold in crushed pineapple; do not drain.
Add Cool Whip.
Pour on graham cracker crust and refrigerate for at least 2 hours.
Grease 9 x 13-inch pan; pour in 1 can cherry pie filling.
Add crushed pineapple and juice.
Sprinkle on top 1 box cake mix.
Top with layer of chopped nuts and layer of coconut flakes.
Bake 45 minutes at 350\u00b0.
Bake half the cake mix in a 9 x 13-inch pan; let cool.
Beat pudding, cream cheese and milk; spread on top of cake.
Spread on crushed pineapple.
Cover with Cool Whip.
Put layer of cherry pie filling in a 9 x 13-inch pan.
Next, add crushed pineapple, drained.
Next, add white or yellow cake mix (dry).
Next, add chopped pecans.
Next, add melted oleo. Bake approximately 1 hour at 300\u00b0.
Mix crushed pineapple with mandarin oranges and instant pudding until blended.
Add Cool Whip and marshmallows.
Spoon into 9-inch square dish.
Top with crushed nuts and refrigerate for an hour or more.
Bake white cake mix as directed in a 13 x 9 x 2-inch cake pan. Cool.
Mix vanilla instant pudding as directed.
Blend in cream cheese with mixer.
Chill and then pour over cake, spreading evenly.
Place drained crushed pineapple on top.
Mix Dream Whip (which is fat-free) and cover cake with it.
Refrigerate.
Can be made ahead of time, even the day before.
ntil thick, then fold in crushed pineapple and spread over the butter
Soften cream cheese and add undrained crushed pineapple.
Add pudding, then all Cool Whip and drained chunk pineapple. Refrigerate.
Mix milk, lemon juice and cream cheese. Add crushed pineapple. Stir well. Fold in whipped topping; stir. In large Pyrex long dish, add the graham cracker mix. Pat to all sides of dish. Add the pineapple mixture. Refrigerate for 2 to 4 hours before eating. You can sprinkle ground graham crackers on top.
Layer crushed pineapple, diced\tcream cheese and marshmallows in baking dish.
Mix sugar and flour together, stir in pineapple juice and beat in egg.
Cook mixture slowly, boil until very thick, stirring to keep from sticking.
(Double boiler works well.)
Mix cherry pie filling and crushed pineapple in a 9 x 13-inch baking dish.
Pour dry cake mix over the top of mixture.
Cut butter into 1/8 to 1/4-inch squares and place on top of cake mix (a 4 x 6-inch pattern usually works best).
Bake at 350\u00b0 for about an hour or until top is golden brown.
Mix up cake mix according to package directions.
Put in a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 18 minutes.
It will be a thin layer; cool.
Blend the cream cheese with the milk.
Add vanilla pudding.
Mix 1 minute, then pour over cooled cake.
Spread crushed pineapple over cheese layer, then cover all with a large container of Cool Whip and sprinkle with chopped nuts.
May add some maraschino cherries for garnish.
Cool 8 to 10 hours or overnight.
Bake cake in 9 x 13-inch greased pan for 15 minutes.
Let cool. Blend milk, cream cheese and pudding.
Pour on cooled cake. Sprinkle crushed pineapple over pudding.
Then spread Cool Whip. Refrigerate a few hours before serving.
Blend margarine, flour, sugar and salt with pastry cutter. Add pecans.
Press into 13 x 9 x 2-inch pan.
Bake 30 minutes at 350\u00b0.
Cool.
Sprinkle crushed pineapple over this.
Top with whipping cream.
Chill.
Mix jiffy cake according to package directions using a greased and floured 13x9-inch pan baking at 350\u00b0, let cool.
Beat the cream cheese till smooth.
Slowly add the cold milk, continue beating, add the vanilla pudding, and beat till thick.
Pour over cooled cake.
Spread the drained crushed pineapple on top of the pudding/cream cheese mixture.
Top with cool whip.
Store in refrigerator until ready to serve.
Put in bowl crushed pineapple and pudding.
Beat 1 minute. Let stand 20 minutes.
Whip Dream whip as directed or use Cool Whip.
Then add to pineapple mixture. Mix well.