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 Eagle Brand milk, soft cream cheese, pineapple and 1/2 Cool Whip.
Put into a large bowl, a layer of vanilla wafers, then pineapple pudding and a thin layer of Cool Whip.
Repeat again. The last layer, all Cool Whip.
Arrange
vanilla
wafers in bottom and sides of 10-inch square casserole.\tAdd a layer of pineapple.
Alternate layers until the dish is 3/4 full.
Mix pudding according to package directions. Pour
over\tpineapple
and\twafers.
Chill\tuntil ready to serve.
Cook together in saucepan, stirring constantly.
When it thickens, add the crushed pineapple (with juice) and cook through. Put graham crackers and pineapple pudding in alternate layers in a baking dish, starting with crackers on bottom of dish.
Top with beaten egg whites and brown in oven.
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.
In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
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.
Mix the pineapple, with its juice, the soymilk and the tapioca in a medium sized pot.
Heat over medium heat, stirring frequently.
Once it begins to simmer, turn it down and continue stirring, until thickened, about 10 minutes. There should not be any white specks left in the tapioca.
Remove from the heat and stir in the vanilla.
Divide amongst small serving dishes and garnish with a few berries if desired; blueberries, strawberries or raspberries would all be good.
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.
Combine cornstarch and sugar; stir in milk.
Cook in microwave on High for 7 minutes.
Beat half of the hot mixture into the eggs. Blend egg mixture into remaining hot mixture.
Microwave 2 1/2 minutes or until thickened.
Stir in butter and vanilla.
Can use in banana or pineapple pudding recipe.
WAFER-BANANA-PINEAPPLE PREPARATION:
Preheat oven
Bake cake as directed on box in 9 x 13-inch pan.
When warm from oven, put holes in it with large meat fork.
Spread pineapple and juice over cake.
Prepare pudding as directed and pour over pineapple.
Spread Cool Whip on top of pudding.
Refrigerate overnight.
In clear 13 x 9 x 2-inch baking dish, bake cake according to directions on the box.
Let cool.
Spread pineapple over cake. Prepare instant pudding according to box.
Spread pudding over pineapple.
Spread Cool Whip over pudding.
Top with cherries and pecans.
Very nice for family get togethers.
Preheat oven to 350\u00b0.
Follow directions on cake mix but place in a large, deep cookie sheet.
Bake 15 minutes or until done. While cake is baking, make pudding as directions say and put in refrigerator until set.
When cake is cold, spread pudding on top. Beat cream cheese with can of pineapple (do not drain).
Put mixture on top of pudding.
Put Cool Whip on top and sprinkle with nuts.
Place in refrigerator until ready to serve.
The longer it sits in the refrigerator, the better.
Drain (dry) can
of
pineapple;
chop
pineapple.
Bake yellow Jiffy cake mix
as\tdirected, using pineapple juice for liquid. Cool.
Mix pudding\tas
directed.
Add
cream cheese, spread over cake.
Sprinkle with chopped pineapple and chopped pecans.\tTop with Cool Whip.
Top with toasted coconut.\tChill overnight. Keeps well.
ound cake pans.
Make pudding according to package directions using
Bring sugar and pineapple to a boil and cool.
Mix cake as directed on box and stir in pineapple mixture.
Bake as directed on box.
Let cake cool completely.
Mix pudding as directed on box and pour over cooled cake.
Refrigerate for 1 hour.
Spread with whipped topping and garnish with coconut, if desired.
Enjoy!
Cook cake, using directions on box.
Bring pineapple and sugar to boil.
Poke holes in cake and pour pineapple over cake.
Cool cake and follow with pudding mix.
Top with Cool Whip.
Bake cake in a 13 x 9 x 2-inch pan according to package directions.
Cool.
Mix pudding according to package directions. With a spatula, spread pudding on top of cake.
Drain pineapple well.
Press into pudding evenly.
Top with Cool Whip, spreading it on also with a spatula.
Top Cool Whip with chopped walnuts. Refrigerate.
Combine Cool Whip and sour cream (mix well with mixer). Pour in cold milk and pudding mix until thickens.
Add bananas or pineapple tidbits by hand.\tLayer with wafers, then pour in pudding.
Crumble wafers on top.