Put all ingredients in blender; cover and process on liquefy until slushy.
Double or triple recipe according to need.
Yields 3 cups.
Bake cake mix as directed in 3 pans. Combine pudding mix, milk and cream cheese.
Spread 1/3 of the pineapple on each cake layer, making sure layers are completely cool. Spread pudding mixture on top of pineapple on each layer.
Stack layers and cover with whipped topping.
A small amount of pudding mixture may be added to whipped topping to flavor.
Bake cake as directed on box for a sheet cake; let cool. Beat cream cheese, pudding mix and milk for 2 minutes; set aside. Poke holes in top of cake and spread pineapple on top.
Frost cake. Top with Cool Whip.
Keep refrigerated.
Drain pineapple well and place in bottom of large, flat casserole dish that has been greased.
Mix sugar, flour and shredded cheese together well and sprinkle on top of pineapple. Crush a roll of Ritz crackers and sprinkle over flour mixture. Melt margarine and pour over casserole.
Bake at 350\u00b0 for 30 to 40 minutes or until brown and bubbly.
Drain the pineapple and place in a 9 x 13-inch dish. Mix sugar, cheese and flour and spread over pineapple. Crush the crackers over top of cheese mixture. Pour melted margarine over crackers. Bake at 350\u00b0 for 25 to 30 minutes.
Prepare cake mix according to directions on box.
Beat cream cheese, instant vanilla pudding and 2 cups milk in small bowl. Beat 2 minutes at medium speed.
Spread on each layer.
Spoon 1 can crushed pineapple over layers.
Spread whipped topping on sides and top; refrigerate.
Drain pineapple and place in bottom of long casserole dish. Combine sugar, flour and grated cheese; spread over pineapple. Crush 1 stack of Ritz crackers and spread over casserole.
Pour 2 sticks melted butter over all.
Bake at 350\u00b0 for 25 minutes.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
illing and topping.
Drain crush pineapple saving the juice. Combine pudding
Crush the mint, pineapple chunks and brown sugar in the bottom of a shaker.
Add the rum and shake with ice.
Strain in a highball glass filled with crusched ice.
Complete with pineapple juice and stir.
Garnish with a pineapple chunk and mint.
13 inch pan ready(recipe didn't say to grease
Mix pineapple, cheese, sugar and flour. Crush crackers on top. Melt margarine and pour on crackers. Bake at 350\u00b0 for 25-30 minutes. The entire recipe has 13 Weight Watcher points.
Boil sugar and water for 3 minutes to dissolve.
Cool the syrup mixture.
Add all juices and bananas together (a blender is the best way to crush the bananas and mix the liquids).
Freeze. When ready to serve, add ginger ale to punch base and blend to a mushy consistency.
This recipe serves about 50 people.
Dissolve sugar in water.
Use pineapple juice to blend bananas.
Add remaining ingredients.
Freeze in 6 cup portions. Take out of freezer 4 hours before using.
Use 1 six cup portion with 2 bottles lemon lime soda.
Entire recipe serves 60.
In a bowl, combine drained pineapple, egg, sugar, butter.
Begin adding bread pieces and stir. Bread should absorb liquid. Continue adding bread until bread will no longer absorb liquid. This can be anywhere from 6-10 slices.
Put in a 9x9\" baking dish.
Bake 350 for 30-45 minutes. Top should begin to brown when it is done.
I almost always double the recipe, use a 9 x 13 pan, and bake for 1 hour.
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.
Brush egg yolk glaze. Roll pineapple filling into balls and place
ad!
(In my original recipe, it said to mix the
uice you have in canned pineapple, so I'd keep that