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.
up measuring cup, mix reserved pineapple liquid and enough cold water
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.
Mix together the vanilla wafers and 1/4 cup melted butter and pack into an 8 x 8-inch dessert dish.
Cream the powdered sugar and 1/2 cup butter.
Add eggs and beat 10 minutes.
Beat whipping cream until stiff (could use Cool Whip).
Add drained crushed pineapple and nuts (if desired).
Mix the sugar, butter and egg mixture.
Top with pineapple mixture.
Decorate with vanilla wafer crumbs, whipping cream, cherries and nuts.
Refrigerate for 8 hours.
Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.
ntil thick the egg yolks, pineapple and sugar.
When thick
Using a fork, tear the angel food cake into bite-size pieces and place in a 9 x 13-inch glass Pyrex pan.
Spread the pineapple over the top of the angel food cake pieces.
Prepare the Jell-O pudding by the directions and spread pudding over the pineapple. The banana slices are layered over the pudding.
Cover it all with the Cool Whip and chill overnight.
When ready to serve, cut the dessert into squares.
Mix graham cracker crumbs, Sweet 'N Low and margarine well in 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 whipped topping over pineapple.
Refrigerate 3 hours or until ready to serve.
This is a dessert that most diabetics can eat.
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.
Buy or prepare graham cracker crust (if you make it, it can be put in an 8 x 8 x 2-inch dish).
In bowl, beat butter, sugar and egg until light and fluffy.
Spread over crumbs in pan.
Beat whipped cream until stiff.
Fold in pineapple and banana.
Spread over butter mixture.
Sprinkle with remaining graham cracker crumbs.
Cover and chill at least 12 hours.
Place marshmallows in a large bowl and mix thoroughly with pineapple.
Let stand in refrigerator overnight.
Fold cream in just before serving.
Serve in dessert dishes.
Garnish with nuts or maraschino cherries or serve plain.
Prepare cake mix according to directions on package.
Bake in a greased and floured 13 x 9-inch pan at 350\u00b0.
Cool cake.
Cook pudding according to package until thickened.
Cut cream cheese into hot pudding; mix until well blended.
Add well drained pineapple; spread over cake.
Cool thoroughly.
Spread with whipped topping.
Garnish with cherries and nuts.
Keep refrigerated.
In a bowl, dissolve gelatin in boiling water.
Add ice cubes and stir until slightly thickened.
Remove any unmelted ice.
Stir in pineapple and oranges.
Stir in sour cream until blended.
Fold in whipped topping and cake cubes until well coated.
Spoon into an ungeased 13-inch x 9-inch x 2-inch dish, cover and refrigerate until serving.
Blend all ingredients and chill.
May be served as a sweet salad or put in a graham cracker crust for a dessert.
Place pineapple slices in a shallow bowl.
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.
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.