Amish Pineapple Delight Food

PINEAPPLE RICE PUDDING

Steps:

• In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

PINEAPPLE DELIGHT

Steps:

• In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. , In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm. , Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.

POTLUCK PERFECT CHERRY DELIGHT

Steps:

• Mix all ingredients together until smooth and pink.
• Refrigerate for at least two hours, preferably over night.

WATERGATE SALAD (AUTHENTIC)

Steps:

• Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve.
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• Watergate Salad 2.
• Ingredients:.
• 1 (1 pound 4 ounce) can of crushed pineapple, in 100% pineapple juice, drained - reserve the juice.
• 2 small packages of instant pistachio pudding mix.
• 1 large (16 ounce) tub of Cool Whip, thawed.
• 2 cups of miniature marshmallows.
• 1 cup of chopped pecans or walnuts, optional.
• Instructions:.
• Drain the pineapple, but reserve the juice! Stir together half of the pineapple juice with the pudding mix until well blended. Gently fold in the Cool Whip and carefully stir in the pineapple, marshmallows, and pecans. Add additional juice only if needed - you want this to be moist but not runny. Cover and refrigerate at least one hour or preferably overnight. Scoop into individual clear goblets and garnish with shredded sweet coconut, chopped nuts and/or Maraschino cherries, if desired.
• Variations: Add 3 to 4 bananas, sliced, well drained fruit cocktail, mandarin oranges, or.
• Maraschino cherries and/or mix in cottage cheese with the whipped topping.
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• Watergate Salad 3.
• serves 8 - 10.
• Ingredients:.
• • 2 cups Miniature Marshmallows.
• • 2 pkg. (4-serving size each) Jell-O Pistachio Instant Pudding.
• • 2 cans (14 fl oz/398mL each) crushed pineapple in juice, NOT drained.
• • 1 cup chopped pecans (or other nuts of your choice).
• • 3 cups thawed Cool Whip Whipped Topping.
• Instructions:.
• 1. Combine the mini marshmallows, the 2 dry pudding mixes, the canned pineapple (with juice) and the nuts in a large bowl.
• 2. Fold in the Cool Whip.
• 3. Cover and refrigerate your Watergate creation, for at least 1 hour, before serving.
• Notes:.
• 1. You can make this recipe as a low-cal dessert by using the sugar-free pudding mix and the low-cal whipped topping.
• 2. You can substitute canned fruit cocktail, peaches, mandarins, or your favourite type in this recipe.
• Did you know:.
• - that Watergate Salad is quite similar to Ambrosia - that this is very popular at potluck dinners and family gatherings - that it is very common in the Upper Mid-western United States. - that young and old alike - all enjoy this refreshing Watergate salad recipe.

AMISH PINEAPPLE DELIGHT

Steps:

• In a bowl, mix orange gelatin according to instructions.
• In separate bowl, mix lemon gelatin according to package directions.
• Put in refrigerator till each is set.
• Drain pineapple and cherries.
• Cut gelatin into cubes.
• In a large bowl, combine all ingredients.
• Chill several hours and serve.