Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
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.
Scald milk. Add marshmallows and stir till melted. Let cool.
While mixture cools, whip cream.
Fold marshmallows and cream together.
Gently fold in drained pineapple.
Sprinkle 1-1/2 cups graham cracker crumbs on bottom of a 9 by 13 pan. Spread fluff over crumbs and sprinkle top with remaining crumbs.
Refrigerate till served.
For Cake:.
Beat gradually 1/
TO PREPARE PINEAPPLE:
Preheat the broiler.
o 24 hours. (Fix the Pineapple Salsa now so it can
Place undrained pineapple in an 8-inch square dish.
Sprinkle pudding over pineapple and fold together.
Mix Dream Whip according to directions.
Fold marshmallows into Dream Whip.
Mix marshmallow mixture and pineapple mixture together.
Decorate top with chopped nuts and cherry halves.
Chill at least 3 hours before serving.
Recipe may be doubled and made in a 9 x 13-inch baking dish.
In a large bowl, mix all ingredients until well combined.
Chill for an hour or two and then serve!
Stir boiling water into gelatin in medium bowl 2 minutes, or until completely dissolved.
Stir in cold water.
Pour into an 8 or 9-inch square pan.
Refrigerate 3 hours, or until firm.
Cut gelatin into small cubes.
Stir pudding mix and pineapple in small bowl until well blended.
Gently stir in whipped topping.
Stir in gelatin cubes.
Refrigerate 1 hour, or until ready to serve. Yields 8 servings.
In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
Put in small decorative dessert dishes or stemmed wine glasses.
Chill in the refrigerator at least 2 hours before serving.
NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Drain pineapple.
Mix all ingredients together.
Pour into serving dish and chill.
Combine cake mix, eggs, oil and undrained mandarin oranges in bowl; mix well.
Pour into 3 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 20 to 25 minutes or until layers test done.
Remove to wire racks to cool.
Spread frosting between layers and over top and side of cake.
Yield:
12 servings.
Prepare crust mixture according to your favorite recipe.
Pat into bottom of 13 x 9 x 2-inch pan.
(I always bake my crust for 8 minutes at 350\u00b0.)
Mix half the pineapple with the gelatin in a
Heat milk; add pineapple and whipped cream.
Cover bottom of pan with crushed graham cracker crumbs.
Pour mixture over crumbs. Let stand in refrigerator until needed.
Serves 15.
This can be made 2 days before needed.
rimp, if needed.
Cut pineapple lengthwise into 1/2\"
and let the dough rest for 15 to 20 minutes. The
In a small bowl, gradually blend milk into cream cheese, beating until smooth.
Add pudding mix and beat at low speed until slightly thickened, about 2 minutes.
Pour pudding mixture over angel cake cubes, stirring to coat.
Turn into 8 x 8 x 2-inch baking dish.
Spread drained pineapple over top.
Spread dessert topping or cream over all.
Chill for a few hours or overnight.
Turn whipped topping into bowl; add dry gelatin.
Mix until well blended.
Add cottage cheese and pineapple.
Stir until blended.
Chill for 30 minutes before serving.