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.
Dissolve marshmallows in milk.
Chill.
Mix crushed pineapple, sugar and vanilla.
Fold whipped cream and pineapple mixture into dissolved marshmallows.
Pinch up angle food cake in small pieces over container. Spoon in 1 (16 ounce) crushed pineapple.
Cover all cake.
Mix box of vanilla pudding as directed and pour over crushed pineapple. Refrigerate overnight. Before serving, add Cool Whip and serve.
Beat together pudding, cream cheese and milk.
Spread on cooled cake.
Drain and squeeze juice from 1 large can of crushed pineapple.
Put on pudding layer.
Add 1 large Cool Whip. Sprinkle with nuts or coconut.
then gently fold the drained crushed pineapple into the whipped cream.
Crush the wafers (or use graham crackers) and mix with melted butter.
Press crumb mixture into bottom of a 9 x 13-inch pan, saving a few crumbs for top.
Put pan in freezer or refrigerator. Cook egg yolks, crushed pineapple and 1/2 cup sugar in double boiler until thick.
Add jello and cool.
Beat 4 egg whites until stiff.
Add the remaining 1/2 cup sugar and fold into the pineapple mixture.
Pour over prepared crust.
Sprinkle with a few crumbs.
Let stand overnight in the refrigerator.
Crumbled 1/2 of the cake in the bottom of a Pyrex dish (size as needed).
Layer 1/2 of the crushed pineapple over the cake crumbs. Repeat.
Cover well with Cool Whip.
Decorate with whole pecans and cherries (generously).
Leave overnight in refrigerator before serving.
Mix together sugar, milk and egg yolks.
Cook for 1 minute. Take from stove and add jello.
Cool until thick, but not set. Fold in whites of 2 eggs, beaten stiff.
To this add cream, whipped stiff and crushed pineapple that has been well drained.
ream with VERY well drained crushed pineapple.
Spread over the egg
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.
Combine crushed pineapple and sugar in pan.
Bring to a boil, stirring occasionally.
Remove from heat and pour into bowl.
Add jello, stirring until thoroughly mixed.
Add buttermilk and pecans.
Save a few for top and fold in Cool Whip.
Use a 12 x 8 x 2-inch glass dish.
Chill until firm and cut into squares.
Blend eggs, flour, sugar and salt together. Add crushed pineapple and blend. Grease baking dish; pour mixture in. Sprinkle bread on top; pour melted butter over all. Bake 35 minutes in 350\u00b0 oven. Number of Servings: 12.
On low speed, mix crushed pineapple with juice, bread crumbs, butter, sugar, eggs, and milk.
Stir in chunk pineapple.
Spoon into casserole dish and cook, uncovered, 1 1/2 hours at 350 deg.
or until golden brown.
Serve hot or cold as a casserole, or as dessert with ice cream.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
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 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.
Prepare and bake cake mix.
Bake and cool.
Stir pudding into crushed pineapple.
Prepare dessert topping mix.
Fold into mixture.
Spread on cake.
hisk egg replacer powder and pineapple juice together until fluffy.