Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.
Crush graham crackers; cover the bottom of an 8 x 10-inch pan. Mix the softened margarine and 2 slightly beaten eggs.
Gradually add 1 cup of powdered sugar.
Spread the mixture over the crushed crackers.
Drain the pineapple and spread over the egg mixture. Cover the pineapple with Dream Whip.
Cover the Dream Whip with graham crackers for the top layer.
Chill and serve.
In glass casserole dish, layer pineapple and juice, then yellow cake mix, then cut up oleo over top of cake mix.
Next add chopped nuts. Bake at 325\u00b0 to 350\u00b0 for 1 hour.
Serve with Cool Whip.
Preheat oven to broil.
Place 4 pineapple rings on a baking sheet.
Cover each slice with 1 Tbsp of brown sugar.
Broil until sugar is bubbly and carmelized (about 5 minutes).
Top each slice with a scoop of sorbet.
Variation:
You could use any fruit/sorbet combo that sounds good to you.
For example: apples w/ vanilla ice cream, orange slices w/ passion fruit sorbet, pears w/ raspberry sorbet.
remove from heat.
Arrange pineapple rings, cherries and nuts in
Place pineapple chunks in glass 9x13 baking dish.
Pour pie filling over pineapple.
Sprinkle dry cake mix on top, and pour melted butter over all.
Bake in preheated 350 degree oven, UNCOVERED, for one hour.
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan.
Press evenly onto bottom of pan.
Arrange banana slices on crust.
Beat cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk.
Add pudding mixes.
Beat until well blended.
Spread evenly over banana slices.
Spoon pineapple evenly over pudding mixture.
Spread with whipped topping over pineapple.
Refrigerate 3 hours or until ready to serve.
Mix eggs, sugar, drained pineapple, and butter.
Cook over
Drain pineapple, reserve juice.
Add water to juice to make 2 cups liquid.
Combine pudding mix, gelatin and measured liquid in medium saucepan.
Cook, stirring, over medium heat until mixture comes to full boil.
Pour into a bowl; chill until thickened.
Fold thawed topping into pudding mixture.
Meanwhile, combine cookie crumbs and melted butter.
Press into 9-inch square baking pan.
Bake in 375 degrees oven 8 minutes; cool.
Pour pudding mixture into cooled crust.
Top with pineapple.
Chill about 2 hours until firm.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
Broil until the coconut is toasted, about 5 minutes.
Pour juice from pineapple into bowl.
Slice bananas and put in juice.
Leave for about 10 minutes.
Put pineapple, peach pie filling and strawberries into bowl.
Take bananas out of juice and add to fruit mixture.
Refrigerate.
Mix all ingredients together.
Place in a 9 by 13 container. This dessert can be frozen.
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
Mix cream cheese, pineapple, sugar and Cool Whip together. Cut Stella D'Oro puffs in half.
Fill with creamed mixture.
Put halves together and refrigerate 10 to 15 minutes.
Just mix all of this up together in a bowl and keep refrigerated.
It's very simple, easy and good.
If you want the fat, use regular pudding and Cool whip.
up measuring cup, mix reserved pineapple liquid and enough cold water
Mix together pineapple& pudding.
Then add cool whip, marshmallows& walnuts.
put in a large bowl and refrigerate for about 2 hours.
Mix strawberry Jell-O and mold in a 9 x 12-inch cake pan. While Jell-O is setting, mix pineapple pudding and chill.
Just before serving, assemble dessert.
Cut Jell-O into 8 squares the size of graham cracker squares.
On a dessert plate place a graham cracker, then a square of Jell-O, then put pineapple pudding on Jell-O and then add another graham cracker square.
Add a dollop of Cool Whip and sprinkle lightly with ginger.
Each serving is made separately.
Serves 8.
Dissolve Jell-O in 2 cups boiling water.
Add can of crushed pineapple with juice and pie filling.
Pour into serving dishes. Top with Cool Whip.
Drain peaches, pears and pineapple; cut into bite-size pieces. Mix in frozen strawberries.
Sprinkle dry pudding over top.
Do not stir.
Cover and let set overnight, all day or if you're in a big hurry, an hour will do.
Before serving, stir; add sliced bananas.
Eat and enjoy!