Combine crushed pineapple, yogurt, banana, the berries and the ice cubes. Put into blender or food processor. Cover and blend until smooth.
ugar until smooth.
Stir Dole(R) Crushed Pineapple into the Cream Cheese
*You will need 2 (19 ounce) cans of Dole crushed pineapple in juice or syrup.
Drain pineapple, reserving liquid in 1-quart
Drain crushed pineapple; reserve juice.
Combine reserved juice with pineapple juice (1 3/4 cups) in pan.
Bring to a boil. Stir in jello until dissolved.
Break up cranberry sauce and add to jello.
Stir in 3/4 cup pineapple juice.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients.
Chill overnight.
Dissolve the gelatin in boiling water.
Add crushed pineapple and chill until thickened.
Add sour cream and pour into a 1 1/2-quart ring mold.
Chill until set.
Makes 10 to 12 servings.
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.
Drain 20 ounce can pineapple; reserve 1 cup juice.
Heat reserved juice to boiling; stir in gelatin until dissolved.
In food processor or blender, chop cranberries and sliced, unpeeled orange with sugar to make a relish.
Combine relish and pineapple with gelatin.
Chill until slightly thickened.
Fold in sour cream.
Pour into 2-quart mold.
Chill until firm.
Unmold onto serving plate.
Garnish with 8 ounce can of pineapple and mint if desired.
Serves 10.
Chill time:
4 hours.
Combine undrained pineapple, whipped topping and pudding mix; let stand 5 minutes.
Cut cake lengthwise in thirds.
Drizzle with liqueur.
Spread one-third pudding mixture over bottom layer of cake.
Top with second layer.
Repeat layering, ending with pudding.
Chill 30 minutes.
Sprinkle with toasted sliced almonds; garnish with pineapple slices, if desired.
Serves 12.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes.
Cut cake lengthwise in thirds.
Mix together 1/3 cup pineapple juice and almond extract and drizzle the cake with this mixture.
Spread 1/3 pudding mixture over bottom layer of cake.
Top with second layer.
Repeat layering, ending with pudding.
Chill 30 minutes.
Sprinkle with sliced almonds and garnish with pineapple slices, if desired.
Makes 12 servings. (Recipe from Dole.)
Mix dry pudding mix, crushed pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover.
Refrigerate 1 hour or until ready to serve.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes.
Cut cake lengthwise in thirds.
Mix pineapple juice and almond extract and drizzle over cake.
Cut lengthwise.
Spread 1/3 pudding mix over bottom layer of cake. Top with second layer.
Repeat layering, ending with pudding. Chill 30 minutes.
Sprinkle with toasted, sliced almonds.
Serves 12.
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.
Drain crushed pineapple; reserve juice.
Combine reserved juice with pineapple juice, (1 3/4 cups) in saucepan.
Bring to boil.
Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin; stir in Port.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients, except garnish.
Pour intil 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate, garnish with sliced pineapple.
Heat oven to 350\u00b0.
Bake crust.
Beat cream cheese in medium bowl until smooth and fluffy.
Beat in 1/2 cup sugar and the eggs.
Stir in 2/3 cup pineapple juice.
Pour cream cheese mixture over hot crust.
Bake just until center is set, about 20 minutes. Cool completely.
Combine all ingredients except cucumbers in medium bowl.
Cut cucumbers in 1/8 to 1/4-inch thick slices.
Spoon heaping teaspoonful of pineapple mixture on top of each slice.
Garnish with additional dill or minced green onion, if desired.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes.
Cut cake lengthwise in thirds.
Drizzle with liqueur.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer.
Repeat layering, ending with pudding. Chill 30 minutes.