Pour pineapple and juice into bowl.
Add the mix.
With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended, 1 to 2 minutes.
Fold in whipped topping and nuts; spoon into dessert dishes.
Pudding will be softset and ready to eat in 5 minutes.
Store in refrigerator.
Makes 8 servings. One-half cup equals 1 bread serving or 80 calories.
Drain pineapple and place in bottom of baking dish. Mix remaining ingredients lightly and spoon over pineapple.
Bake at 350\u00b0 for 30 minutes.
Pinch up angle food cake in small pieces over container. Spoon in 1 (16 ounce) crushed pineapple.
Cover all cake.
Mix box of vanilla pudding as directed and pour over crushed pineapple. Refrigerate overnight. Before serving, add Cool Whip and serve.
Crush the wafers (or use graham crackers) and mix with melted butter.
Press crumb mixture into bottom of a 9 x 13-inch pan, saving a few crumbs for top.
Put pan in freezer or refrigerator. Cook egg yolks, crushed pineapple and 1/2 cup sugar in double boiler until thick.
Add jello and cool.
Beat 4 egg whites until stiff.
Add the remaining 1/2 cup sugar and fold into the pineapple mixture.
Pour over prepared crust.
Sprinkle with a few crumbs.
Let stand overnight in the refrigerator.
Crumbled 1/2 of the cake in the bottom of a Pyrex dish (size as needed).
Layer 1/2 of the crushed pineapple over the cake crumbs. Repeat.
Cover well with Cool Whip.
Decorate with whole pecans and cherries (generously).
Leave overnight in refrigerator before serving.
Prepare and bake cake mix.
Bake and cool.
Stir pudding into crushed pineapple.
Prepare dessert topping mix.
Fold into mixture.
Spread on cake.
Prepare cake and cool.
Stir pudding mix into crushed pineapple.
Prepare dessert topping according to directions.
Fold in pineapple mixture.
Frost between layers and top and sides. Garnish with sliced pineapple and maraschino cherries.
Chill and serve.
Prepare and bake 2- or 9-inch layers from cake mix according to package directions; cool.
Stir pudding mix into crushed pineapple.
Prepare dessert topping according to package directions; fold in pineapple mixture.
Spread about 1-1/2 c. frosting on bottom cake layer; top with second layer.
Frost sides of cake lightly;
top cake with remaining frosting.
Garnish with halved pineapple slices and maraschino cherries.
Heat 2 T oil then stir fry all ingredients in STEP 1, until fragrant.
Add pork and stir fry until color changes and pork it cooked through.
Add STEP 2 ingredients to above and crushed peanuts; stir to mix.
Remove from heat, drain on paper towels, allow to cool completely.
Place meat mixture over pineapple pieces; top with whole cilantro leaf and sprinkle with shredded red pepper.
Pour pineapple and juice into a bowl.
Add the pudding mix. Beat with a wire whisk, rotary beater or electric mixer at lowest speed until well blended (1 to 2 minutes).
Fold in whipped topping and nuts.
Spoon into shallow dish or dessert cups. Pudding will be soft-set and ready to eat in 5 minutes.
Store in refrigerator.
Place bread cubes and pineapple in a baking dish.
Mix and cook, in a saucepan, the pineapple juice, butter, flour and sugar, until thick.
Pour over bread and pineapple.
Bake in a 350\u00b0 oven for 30 minutes.
Pour pineapple and juice into bowl.
Add mix (pudding).
Mix with spoon vigorously 1 to 2 minutes.
Fold in whipped topping and nuts.
Spoon into dessert cups.
Pudding will set in 5 minutes. Store in refrigerator.
Makes 4 cups or 8 servings.
Drain juice off crushed pineapple (juice is not used for recipe).
Add all ingredients together in large bowl.
Combine crumbs, sugar and butter.
Press in long pan; chill. Beat cream cheese, sugar and milk until smooth.
Fold in 1 small Cool Whip; spread over crust.
Next, layer drained pineapple. Using 3 1/2 cups cold milk, prepare pudding.
Pour over pineapple. Chill.
Before serving, add 1 small Cool Whip on top.
A real good summertime dessert.
Preheat oven to 350\u00b0.
Drain pineapple, reserving 3 tablespoons juice.
In medium bowl, combine flour and sugar. Slowly stir in reserved pineapple juice.
Add pineapple chunks and mix well.
Pour into lightly greased 1-quart casserole.
Mix butter and cracker crumbs in small bowl.
Sprinkle over pineapple mixture.
Bake, uncovered, for 20 to 30 minutes until hot and bubbly.
Makes 4 to 6 servings.
(This recipe is easily doubled or tripled for ordinary casserole.)
Heat oven to 350\u00b0.
Grease bottom of a 9 x 13-inch pan.
Blend all ingredients, except pineapple.
Pour into prepared pan. Top with crushed pineapple. Bake for 30 to 35 minutes. Top with your favorite icing, then spread remaining pineapple on top.
Use large rectangular (approximately 9 x 13-inch) glass pan that has been sprayed with Pam.
Mix cherry pie filling and crushed pineapple together.
Pour into pan.
Pour dry cake mix evenly over fruit.
Pat down lightly.
Pour pecans over top.
Pour melted butter evenly over cake and fruit mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Watch and don't let nuts get too brown.
FOR CRUST: Combine crumbs and butter in medium bowl; mix well.
Press crumb mixture onto bottom of 12x8-inch baking dish.
FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk.
Stir in coconut and rum extract.
Arrange banana slices over crust.
Spoon pudding mixture over bananas to cover completely.
In medium bowl, combine pineapple and whipped topping; spread over pudding mixture.
Refrigerate at least 30 minutes or up to 2 hours before serving.
Combine pie filling, pineapple and milk together; mix well. Then add Cool Whip; mix again and chill.
Beat eggs.
Add sugar and margarine.
Cook in double boiler until thickens some.
Add pineapple and pecans.
Pour into 8 x 10-inch dish lined with vanilla wafers and alternate layers with wafers.
Refrigerate.
Serve with topping, if preferred.
This is Bob's favorite dessert.