Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert.
Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.
Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.
Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.
Refrigerate at least 1/2 hour before serving.
Tear up angel food cake in pieces into glass pan (9 x 13-inch).
Make pudding according to directions.
Drain pineapple. Mix pineapple and pudding.
Pour over cake.
Cover with whipped cream.
TO PREPARE PINEAPPLE:
Preheat the broiler.
o 24 hours. (Fix the Pineapple Salsa now so it can
nd bake at 350\u00b0 for 20 minutes.
Cool completely
Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
Frosting:
Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
Refrigerate cake.
Mix Jell-O, water, lemon juice and sugar and let set until thick enough to whip.
Prepare 1 package of Dream Whip.
Drain pineapple.
Crush vanilla wafers.
Pat crumbs into well-buttered 9 x 12-inch pan.
Add crushed pineapple to prepared Dream Whip. Whip Jell-O mixture and combine with pineapple-Dream Whip mixture and pour over crumbs.
Save a few crumbs to sprinkle on top.
Let set until thoroughly chilled.
>for 8 minutes then set aside to cool.
Drain pineapple
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.
Prepare cake mix following directions on box.
Bake in a 1 layer (9 x 12-inch) pan.
After cake is done, poke holes in it all over (but not to edge) using a fork.
Pour condensed milk all over cake into holes, using entire can.
Refrigerate cake for 2 hours.
Remove from fridge and spoon 3/4 can crushed pineapple on top of cake; smooth it out with a spoon.
Frost with Cool Whip. Sprinkle remaining pineapple over all.
Refrigerate until ready to serve.
Great cool dessert!
Mix well the cottage cheese and Jell-O.
Drain pineapple and mandarin oranges.
Add and stir lightly.
Fold in Cool Whip. Refrigerate for 2 hours.
Serves 12 to 15.
In a 9X13-inch pan, bake cake at 350 for 10-12 minutes.
Cool.
Prepare cake mix as directed.
Bake at 350\u00b0 until done. Boil pineapple and sugar.
Pour mixture over cake.
Let cool. Mix pudding according to directions.
Put on cake.
Cover with Cool Whip
and as much coconut and nuts as desired.
Refrigerate until ready to serve.
Cook vanilla and cut up cream cheese and beat with mixer.
Put drained pineapple in pudding and cream cheese mix.
Spoon over cake.
Put whipped topping on top.
Garnish with cherries and nuts.
Keep refrigerated.
Cut in squares.
Mix pudding and pineapple juice in a bowl, then add pineapple chunks, mandarin oranges and bananas.
Fix jello as directed, adding 1/2 cup sugar. Let set until the consistency of jelly, then whip and fold in drained pineapple. Whip cream and fold into mixture. Put in 9 x 13-inch dish and refrigerate.
This can be served plain or on a lettuce leaf. The juice from the pineapple can be used in making the jello.
Mix all ingredients and refrigerate.
You can use the red cherries, if you like.
I also use the colored marshmallows to give the dessert a tantalizing color.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Crush crackers fine. Add melted margarine. Save 1/2 of mixture for topping.
Pour half of the crumb mixture into a 13 x 9-inch pan.
Mix milk with instant pudding. Add softened ice cream to pudding. Whip the Dream Whip as directed on package. Spread on top of pudding. Add rest of crumb mixture on top. Refrigerate overnight.
Make Jiffy cake and pour into 9 x 12-inch cake pan and bake as instructed.
Mix package of pudding as box instructs; fold in cream cheese and whip until thoroughly mixed.
Fold in drained crushed pineapple and spread on top of cooled cake.
Mix Dream Whip and spread on top of pudding mixture.
Sprinkle whipped topping with crushed nuts.
Will keep in refrigerator a couple of days.