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.
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.
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).
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.
Drain juice from pineapple and reserve.
Mix together Cool Whip and Yogurt.
Add in drained pineapple
Sprinkle in instant pudding and stir well.
If mixture is too thick add in some of reserved pineapple juice.
Chill and serve.
Heat oven to 350.
prepare cake mix as directed on bbox and bake for 20 minutes.
cool completely.
drain pineapple very well saving one cup of juice.
beat together pudding 1 cup pineapple juice 1 cup of milk and softened cream cheese.
beat well.
spread this over the cooled cake and over this drizzle pineapple.
spread cool whip over this and sprinkle with nuts if you like.
keep refridgerated.
Soak gelatine in cold water 5 minutes.
Beat egg yolks with 1/4 cup sugar.
Add pineapple, lemon juice and salt.
Cook on low heat until consistency of custard.
Add softened gelatine, stir and cool.
Beat egg whites until white and foamy.
Add remaining sugar gradually and continue beating until glossy and holds soft peaks. When mixture begins to thicken, fold in egg whites.
Beat whipping cream and fold in.
Pour into baked pie crust and refrigerate.
Mix sugar with cornstarch and add to egg.
When well mixed, add 1/2 cup of liquid from pineapple and cook (low heat) over hot water until thickened.
Remove from heat and add 1 cup of crushed pineapple and set aside to chill, then add 1/3 cup heavy cream and vanilla.
Serve in sherbet glasses.
Put marshmallows in large bowl.
Cut up chunk pineapple into small pieces.
Add
a
little pineapple juice over marshmallows, which you have
saved.
Pour
light
cream over this. Cover; refrigerate overnight.
Next
day,
remove
and
whip mixture until creamy.
You may add a little milk to mixture if it is too dry.
Whip until creamy.
Combine pineapple and pudding mix until thickened. Fold in whipped topping. Spoon into crust. Refrigerate. Decorate top of pie with shavings of chocolate.
Mix pineapple, sugar and eggs and bring to boil around edges. Add lemon juice.
Cool in pan of cold water.
Whip Carnation milk; add mixture and whip again.
Drain pineapple until almost dry. Squeeze small amounts between hands at least 3 or 4 times until no more juice remains. Whip together cream cheese, sugar and milk; stir in pineapple. Fold into Cool Whip and stir in nuts. Refrigerate 1 or 2 hours before serving. Can be made a day before using. Keeps well in the refrigerator.
Dissolve jello in boiling water; let stand until partially congealed.
Then take egg beater and whip jello.
Then whip cream; add 1 Tbsp. sugar to cream and fold into jello.
Add pineapple. Put in refrigerator;
Stir several times before serving.
In a medium covered bowl mix well drained pineapple and red hots. cover and refrigerate overnight. Mix in Cool Whip.
Combine orange jello and crushed pineapple; cool in refrigerator. When cool, remove and add buttermilk and Cool Whip. Stir and refrigerate.
Turn whipped topping into bowl; add dry gelatin.
Mix until well blended.
Add cottage cheese and pineapple.
Stir until blended.
Chill for 30 minutes before serving.