Blend all ingredients and chill.
May be served as a sweet salad or put in a graham cracker crust for a dessert.
o 24 hours. (Fix the Pineapple Salsa now so it can
Place pineapple chunks in glass 9x13 baking dish.
Pour pie filling over pineapple.
Sprinkle dry cake mix on top, and pour melted butter over all.
Bake in preheated 350 degree oven, UNCOVERED, for one hour.
Roll out pastry to 15-inch circle. Center in lightly floured 12-inch pizza pan.
Turn edge toward center.
Press gently into base dough. Make diagonal cuts around edge with sharp knife. Brush edge with Egg Wash. Bake in preheated 425\u00b0 oven for 10 minutes. Reduce oven temperature to 350\u00b0 and bake 35 to 40 minutes. Remove from oven. Cool thoroughly. Transfer pastry shell carefully to serving plate. Spread Apricot Glaze generously over bottom of shell. Arrange pineapple rings over glaze with the cherries.
This recipe has an interesting true story
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan.
Press evenly onto bottom of pan.
Arrange banana slices on crust.
Beat cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk.
Add pudding mixes.
Beat until well blended.
Spread evenly over banana slices.
Spoon pineapple evenly over pudding mixture.
Spread with whipped topping over pineapple.
Refrigerate 3 hours or until ready to serve.
Mix eggs, sugar, drained pineapple, and butter.
Cook over
Drain pineapple, reserve juice.
Add water to juice to make 2 cups liquid.
Combine pudding mix, gelatin and measured liquid in medium saucepan.
Cook, stirring, over medium heat until mixture comes to full boil.
Pour into a bowl; chill until thickened.
Fold thawed topping into pudding mixture.
Meanwhile, combine cookie crumbs and melted butter.
Press into 9-inch square baking pan.
Bake in 375 degrees oven 8 minutes; cool.
Pour pudding mixture into cooled crust.
Top with pineapple.
Chill about 2 hours until firm.
TO PREPARE PINEAPPLE:
Preheat the broiler.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Mix together the vanilla wafers and 1/4 cup melted butter and pack into an 8 x 8-inch dessert dish.
Cream the powdered sugar and 1/2 cup butter.
Add eggs and beat 10 minutes.
Beat whipping cream until stiff (could use Cool Whip).
Add drained crushed pineapple and nuts (if desired).
Mix the sugar, butter and egg mixture.
Top with pineapple mixture.
Decorate with vanilla wafer crumbs, whipping cream, cherries and nuts.
Refrigerate for 8 hours.
rimp, if needed.
Cut pineapple lengthwise into 1/2\"
up measuring cup, mix reserved pineapple liquid and enough cold water
and let the dough rest for 15 to 20 minutes. The
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.
Place pineapple slices in a shallow bowl.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
Broil until the coconut is toasted, about 5 minutes.
Crush graham crackers; cover the bottom of an 8 x 10-inch pan. Mix the softened margarine and 2 slightly beaten eggs.
Gradually add 1 cup of powdered sugar.
Spread the mixture over the crushed crackers.
Drain the pineapple and spread over the egg mixture. Cover the pineapple with Dream Whip.
Cover the Dream Whip with graham crackers for the top layer.
Chill and serve.
Mix graham cracker crumbs, sugar and margarine in a 13 x 9\" cake pan.
Press evenly onto bottom of pan.
Arrange banana slices on crust.
Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
Gradually beat in milk.
Add pudding mixes.
Beat until well blended.
Spread evenly over banana slices.
Spoon pineapple evenly over pudding mixture.
Spread Whipped topping over pineapple.
Refrigerate for 3 hours before serving.
Put crushed wafers in bottom of 9 x 9-inch pan (reserve some for top).
Cream butter and sugar.
Add eggs and beat until smooth. Spread over crumbs.
Whip cream stiff.
Mix with drained pineapple. Spread over mixture and top with remaining crumbs.
Chill overnight.