Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
Chop the cherries into fourths, but reserve a few for the top whole.
Mix pudding with cool whip and pineapple with juice.
Add walnuts, chopped cherries and marshmallows.
Combine well.
Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
Garnish with whole cherries on top.
Scald milk. Add marshmallows and stir till melted. Let cool.
While mixture cools, whip cream.
Fold marshmallows and cream together.
Gently fold in drained pineapple.
Sprinkle 1-1/2 cups graham cracker crumbs on bottom of a 9 by 13 pan. Spread fluff over crumbs and sprinkle top with remaining crumbs.
Refrigerate till served.
Place undrained pineapple in an 8-inch square dish.
Sprinkle pudding over pineapple and fold together.
Mix Dream Whip according to directions.
Fold marshmallows into Dream Whip.
Mix marshmallow mixture and pineapple mixture together.
Decorate top with chopped nuts and cherry halves.
Chill at least 3 hours before serving.
Recipe may be doubled and made in a 9 x 13-inch baking dish.
Stir boiling water into gelatin in medium bowl 2 minutes, or until completely dissolved.
Stir in cold water.
Pour into an 8 or 9-inch square pan.
Refrigerate 3 hours, or until firm.
Cut gelatin into small cubes.
Stir pudding mix and pineapple in small bowl until well blended.
Gently stir in whipped topping.
Stir in gelatin cubes.
Refrigerate 1 hour, or until ready to serve. Yields 8 servings.
In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
Put in small decorative dessert dishes or stemmed wine glasses.
Chill in the refrigerator at least 2 hours before serving.
NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!
Drain pineapple.
Mix all ingredients together.
Pour into serving dish and chill.
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.
Heat milk; add pineapple and whipped cream.
Cover bottom of pan with crushed graham cracker crumbs.
Pour mixture over crumbs. Let stand in refrigerator until needed.
Serves 15.
This can be made 2 days before needed.
Cook pudding and milk until thickened. Dissolve marshmallows over hot water; fold into cooked pudding.
Cool. Whip chilled evaporated milk; add vanilla. Fold whipped evaporated milk and pineapple chunks into pudding mixture. Line bottom of refrigerator tray with graham cracker crumbs. Add fluff mixture. Top with remaining crumbs. Chill until set. Cut in squares. Yields 10 servings.
Prepare crust mixture according to your favorite recipe.
Pat into bottom of 13 x 9 x 2-inch pan.
(I always bake my crust for 8 minutes at 350\u00b0.)
Cook pineapple with juice, sugar, flour and oleo over medium heat, stirring constantly, until thick (about 5 minutes).
Set aside to cool.
Peel and chop apples finely and add to cooked pineapple mixture.
Mix well.
Pour into ungreased 9 x 13-inch or similar size dish.
Cover with Cool Whip.
Top with chopped nuts. Refrigerate a couple hours or overnight.
If you want more color in dessert, don't peel apples.
Serves 8 to 12.
Mix half the pineapple with the gelatin in a
In a small bowl, gradually blend milk into cream cheese, beating until smooth.
Add pudding mix and beat at low speed until slightly thickened, about 2 minutes.
Pour pudding mixture over angel cake cubes, stirring to coat.
Turn into 8 x 8 x 2-inch baking dish.
Spread drained pineapple over top.
Spread dessert topping or cream over all.
Chill for a few hours or overnight.
Bake cake as directed.
Substitute pineapple juice from pineapple in place of water (if not enough juice, add water to make up the difference).
When cake is cool, cover top with 2 cans vanilla pudding, then spread pineapple on top of pudding.
Then spread Cool Whip on top.
Chill in refrigerator.
Makes a delicious cool dessert and it's easy!!!
In small saucepan soften gelatin in cold water. Stir over low heat til it dissolves completely.
Add pineapple juice.
Cover and refrigerate til mixture begins to set.
Whip until light and fluffy.
Fold in crushed pineapple.
Whip cream til stiff.
Beat in artificial sweetener.
Fold whipped cream into pineapple mixture.
Pour into crust, and refrigerate til firm.
In saucepan, combine pudding mix and gelatin.
Stir in milk. Cook and stir until thickened and bubbly (mixture may appear curdled during cooking).
Remove from heat.
Stir in pineapple juice concentrate.
Chill mixture until partially set (the consistency of unbeaten egg whites), stirring often. Fold the whipped topping into the gelatin mixture. Fold in the well drained pineapple. Chill until mixture mounds when spooned. Divide mixture between graham cracker crusts.
Chill several hours or overnight. Makes 2 pies.
Melt marshmallows on top of double boiler with milk until dissolved.
Beat out lumps with spoon.
Cool to room temperature. Whip the Dream Whip or cream.
Add cream, drained pineapple and vanilla (if cream was used) to mixture.
Crush crackers fine. Place half of them in bottom of medium sized cake pan and pour in pineapple mixture; then top with remaining 1/2 of crushed crackers.
Chill 6 to 12 hours (this will give pineapple chance to flavor the mixture).
TO PREPARE PINEAPPLE:
Preheat the broiler.
In a large bowl, stir together softened cream cheese, mayonnaise, pineapple, and 3 tablespoons of reserved pineapple juice. Using a rubber spatula, gently fold whipped cream and marshmallows into the mixture. Add more pineapple juice, if needed, without making it too wet.
Transfer the salad to an attractive serving bowl, smoothing top with a rubber spatula or large spoon. Cover, and refrigerate 8 hours, or overnight. Serve chilled.