Combine crushed pineapple, yogurt, banana, the berries and the ice cubes. Put into blender or food processor. Cover and blend until smooth.
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.
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.
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.)
Combine pineapple chunks, mandarin oranges, banana, grapes and marshmallows in medium bowl.
Stir yogurt into fruit mixture. Sprinkle with coconut.
Combine pineapple chunks and coleslaw in large bowl.
Stir together salad dressing, cilantro, cumin, salt and garlic. Pour over salad; toss to evenly coat. Sprinkle corn chips on top, if desired.
*You will need 2 (19 ounce) cans of Dole crushed pineapple in juice or syrup.
Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
Stir together teriyaki sauce and reserved pineapple juice in small bowl.
Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
Serve burgers on buns with cheese and pineapple.
ntil smooth.
Stir Dole(R) Crushed Pineapple into the Cream Cheese
Spray pan with non-stick cooking spray. Drain pineapple.
Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.
Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and turn out onto serving platter.
Drain pineapple, reserving liquid in 1-quart
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.
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.
Heat juice to boiling.
Stir in gelatin and stir until dissolved, about 1 minute.
Stir in yogurt.
Chill until thickened slightly. Stir in pineapple sauce.
Fold in whipped cream.
Chill until firm.
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.
Whisk together milk and pudding mix in large bowl, 2 to 3 minutes.
Stir in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.
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.
Layer granola, pineapple chunks, yogurt and whipped topping in parfait or dessert glasses. Serve.
tir in 2/3 cup pineapple juice.
Pour cream cheese