Combine crushed pineapple and sugar in pan.
Bring to a boil, stirring occasionally.
Remove from heat and pour into bowl.
Add jello, stirring until thoroughly mixed.
Add buttermilk and pecans.
Save a few for top and fold in Cool Whip.
Use a 12 x 8 x 2-inch glass dish.
Chill until firm and cut into squares.
Mix jiffy cake according to package directions using a greased and floured 13x9-inch pan baking at 350\u00b0, let cool.
Beat the cream cheese till smooth.
Slowly add the cold milk, continue beating, add the vanilla pudding, and beat till thick.
Pour over cooled cake.
Spread the drained crushed pineapple on top of the pudding/cream cheese mixture.
Top with cool whip.
Store in refrigerator until ready to serve.
Put in bowl crushed pineapple and pudding.
Beat 1 minute. Let stand 20 minutes.
Whip Dream whip as directed or use Cool Whip.
Then add to pineapple mixture. Mix well.
Blend eggs, flour, sugar and salt together. Add crushed pineapple and blend. Grease baking dish; pour mixture in. Sprinkle bread on top; pour melted butter over all. Bake 35 minutes in 350\u00b0 oven. Number of Servings: 12.
oda, and salt.
Drain crushed pineapple reserve the drained juice.
br>Bake in preheated oven for 15 - 20 minutes.
While
hisk egg replacer powder and pineapple juice together until fluffy.
ime, making sure to beat for one minute after each addition
Soak the crushed pineapple in the white wine for two or three hours. Pour into a cocktail shaker and add all other ingredients except the pineapple wedges. Chill mixture thoroughly in the refrigerator. Stir and strain into 6 cocktail glasses. Garnish with pineapple wedges.
rained crushed pineapple in mixer on med speed until smooth. 4. bake for
Set oven to 350 degrees F.
Grease a 9-inch baking pan.
In a medium bowl cream the butter or margarine with sugar and salt (if using) until fluffy.
Add in eggs and beat until well combined.
Mix the drained crushed pineapple and the bread cubes.
Transfer to prepared baking dish.
Bake for 1 hour (allow to sit for about 5-10 minutes to firm up).
Delicious!
Pre heat oven to 350.
Melt butter and mix in flour and sugar.
Beat eggs and to butter/flour mix.
Fold in the crushed pineapple.
Pour into pan and sprinkle with cinnamon.
Bake for 1 hour.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
Spread crushed pineapple in the bottom of baking dish. Spread cherry pie filling over the pineapple.
Spread yellow cake mix over pineapple and cherry filling.
Melt margarine and drizzle over the other ingredients.
Bake at 350\u00b0 until golden brown on top.
On low speed, mix crushed pineapple with juice, bread crumbs, butter, sugar, eggs, and milk.
Stir in chunk pineapple.
Spoon into casserole dish and cook, uncovered, 1 1/2 hours at 350 deg.
or until golden brown.
Serve hot or cold as a casserole, or as dessert with ice cream.
Use a nonstick spray to wet a 1 1/2-quart ring mold (takes an afternoon to jell).
Combine jello(s) and boiling water.
Stir to dissolve.
Let cool slightly.
Stir in cottage cheese, crushed pineapple, walnuts.
Combine cornstarch and sugar.
Stir in crushed pineapple and water.
Bring to a boil, stirring constantly.
Boil until clear; chill, then add lemon juice.
Serve on ice cream or pudding.
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
For the pork patties, combine pork,
2 days before serving the salad:
Grind cranberries in a food processor and mix them in a large bowl with sugar.
Store, covered, in frig.
1 day before serving the salad:
Add crushed pineapple (with liquid) and marshmallows to cranberry mixture.
Refrigerate, covered.
Day of serving the salad:
Whip the cream and fold into fruit mixture.
Serve chilled.