lend. Add coconut milk and pineapple puree and continue to whisk
10 1/2-inch tart pan with removable bottom (or
eep the juice.
Cook pineapple and juice over medium heat
greased 8x8 pan. (original recipe calls for an 8x8 pan
Boil pineapple & sugar together for 15 minute &
Mix cake mix according to directions.
Bake in 2 layers.
Cool baked layers and split into four thin layers.
Mix sugar and cornstarch in a 4-cup Pyrex measuring cup.
Add can of crushed pineapple.
Cook on High in microwave until thick and clear.
Add lemon juice and oleo.
Spread pineapple between the thin layers.
Mix cake mix and bake as directed on the package.
Mix vanilla pudding and cream cheese and pour over the cooled cake.
Drain the pineapple and pour over the pudding mixture.
Top with Cool Whip and coconut.
Then place pecans on top of coconut.
In large mixing bowl, mix orange jello.
Chill and add crushed pineapple and 1 small container of Cool Whip.
Mix and put 1/3 of mixture in bottom of 2-quart oblong dish.
Add a layer of graham crackers.
Repeat layers of mixture and graham crackers 2 more times.
Top with Cool Whip and garnish with crushed graham crackers.
Refrigerate.
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.
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.
For the tart base, melt chocolate and coconut
nto an ungreased 11-in. tart pan with removable bottom or
reased 9 1/2-inch tart pan; press into fluted edges
or later use.This dough recipe can be used to make
ough into four 4-inch tart pans (or one 9 or
he kiwi, papaya, orange and pineapple. Scrape the passion fruit pulp
nd up the sides of tart pan to form a crust
13 inch pan ready(recipe didn't say to grease
ough onto a 9-inch tart pan with removable bottom; fold
9 1/2-inch tart pan, preferably with a removable