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 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.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
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.
Prepare cake mix according to directions.
Bake in a 13 x 9-inch pan.
Cool cake completely.
Make pudding according to package.
Spread over cool cake.
Let set for 10 minutes.
Spread well drained pineapple on top of pudding.
Spread Cool Whip over the top.
Refrigerate 2 to 4 hours.
Can sprinkle top with chopped nuts if desired.
Good cake for summer picnics.
drain pinesapple reserving liquid
pprepare cake mix acording to directions subbing pineapple juice for water plus enough liquid to be amount called for
pour into greased flouted cake pan
bake at 350 for 25 to 30 minutes
cool.
beat cream cheese til smooth and fluffy.
gradually beat in milk.
add pudding mix.
beat 2 minutes on low speed fold in pineapple top with cool whip.