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.
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.
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.
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!
hisk egg replacer powder and pineapple juice together until fluffy.
Combine the crushed cornflakes with the melted butter
oda, and salt.
Drain crushed pineapple reserve the drained juice.
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.
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.
n 2/3 cup UNSWEETENED pineapple juice.
Pour over hot
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.
eaves, flowers, lemon peel, and crushed pineapple.
Stir the dry ingredients
uts if using. Set aside.
Fold the drained crushed pineapple into the
water, vanilla pudding and drained crushed pineapple in mixer on med speed
ugar mixture.
Arrange the pineapple rings over the brown sugar
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!
ven to 325\u00b0F.
Using a sharp knife, score the
Drain the can of crushed pineapple so all the juice runs