Boil pineapple, add Jello.
Set aside to cool and thicken slightly.
Cream cheese, sugar and vanilla together.
Add to Jello, pineapple mixture.
Add cold water and hot water to jello.
Let this set after adding pineapple and jello.
Then cook sugar, flour, butter and pineapple juice until thick.
Then add to this the cream cheese and Cool Whip.
Put this on top of jello.
cm) round cake pans and dust the sides with rice
Cut a piece pineapple into very thin slices and use to decorate
Mix Jello according to box.
Cool (not thick).
Drain pineapple (save juice).
Add pineapple to Jello.
Cover with marshmallows. Slice bananas, drop on top of marshmallows.
Let mixture gel.
Mix together:
sugar, flour, butter, beaten egg, and pineapple juice. Cook until thick.
Remove from heat, add cream cheese.
Beat with beaters.
Let cool.
Beat 2 envelopes Dream Whip and add to above. Spread this mixture over Jello.
Refrigerate until ready to serve.
Mix jello with 1 cup boiling water and juice from pineapple. Add cold water to pineapple juice to make 1 cup and let jello start to jell, then add pineapple and softened cream cheese.
If you have chopped pecans, you can add them to jello (optional). Let stand in icebox until all is set.
Drain pineapple (reserve juice and add water to make 1
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Combine 4 tbsp lemon juice and 1 clove garlic. Season. Whisk in oil then toss with fish. Set aside for 1 hour 30 mins.
Preheat grill. Meanwhile, mix chili sauce and 4 tbsp pineapple juice. Toss with onions, diced avocado, pineapple, chili and remaining garlic.
Remove fish from marinade. Grill for 5-8 mins per side. Serve with avocado salsa and avocado slices. Garnish with pineapple and chili.
Drain juice from pineapple.
It should equal 1 cup.
Bring juice to a boil; dissolve jello in it.
Add ice cream, pineapple and nuts.
Pour into mold and let set.
Gently heat 2 cups water and sugar until sugar dissolves. Bring to a boil, reduce heat and simmer for 8-10 mins, without stirring. Allow to cool then add 1 tbsp mint. Combine with pineapple puree, cover and freeze for about 3 hours, until just set.
Whip frozen pineapple mixture and egg whites together until smooth. Transfer to 2 - 11x7 inch baking pans. Cover and freeze overnight, until firm.
Scoop and serve in chilled glasses with chopped pineapple and remaining mint.
Cut pineapple in half. Remove fruit from shell, dice, and set aside.
Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through. Serve immediately.
Drain pineapple and let set on layers of paper towels for 30 minutes.
Combine Cool Whip and cottage cheese.
Add pineapple and jello (dry).
Mix well.
Cool and serve.
Drain pineapple; add water to make 3/4 cup and heat to boiling.
Add to jello.
Add pineapple and Mandarin oranges. Chill until jelly-like.
Add orange juice to Dream Whip and beat until thick.
Fold into jello and fruit.
Fold in nuts and marshmallows.
If desired, garnish with Mandarin orange segments, maraschino cherries and mint sprigs.
Can also be molded.
Combine pineapple and jello in saucepan.
Cook over low heat until jello is dissolved.
Remove from heat and add sugar, baby food and cream cheese.
Mix these ingredients well, but do not beat.
Chill until slightly thickened.
Fold in whipped topping. Chill until firm.
Drain the juice from the pineapple and apricots.
Save juices. Dissolve the jello in the hot water.
Add 1/2 of each juice.
When jello thickens, add 3/4 cup mashed apricots and marshmallows. Refrigerate until firm.
When set, spread the top with the following.
Add water to jello; stir.
Add ice cream and pineapple juice; let set in refrigerator until it begins to congeal.
Next, add crushed pineapple and bananas.
Return to refrigerator to congeal.
Combine jello and hot water.
Let partially jell.
Boil pineapple and sugar for 5 minutes.
(Use juice; do not drain pineapple.)
Let cool.
Add Cool Whip, nuts and cheese to pineapple mixture.
Add this to thickened jello; fold in and refrigerate. Top with additional cheese and chopped nuts.
Put pineapple and jello in saucepan; heat to dissolve jello. Let mixture cool a little, then add buttermilk and Cool Whip.
Mix with mixer and place in refrigerator.
Mix pineapple and jello in saucepan.
Boil for 3 minutes. Cool.
Stir in cottage cheese and Cool Whip.
Refrigerate until serving time.