Pineapple Delight Dessert Food

PINEAPPLE DELIGHT

Steps:

• Preheat the oven to 325°F.
• Lightly spray an 8x8-inch baking dish (metal or glass is fine).
• In a small bowl combine the 1¾ cups of crushed graham crackers, 8 tablespoons of melted butter, and 1 tablespoon of sugar.
• Press the graham cracker mixture in the bottom of the baking dish.
• Bake for 10 minutes. Allow the crust to completely cool.
• Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
• Evenly spread the cream cheese filling over the completely cooled crust.
• Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
• Gently spread the whipped topping over the cream cheese layer.
• Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
• Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
• Keep refrigerated until serving.

PINEAPPLE DELIGHTS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

PINEAPPLE DELIGHT

Steps:

• Crust: Mix graham crackers and butter together.
• Press into 9 x 13 inch pan.
• Bake in 250f degree oven for 15 minutes.
• Cool.
• Filling: In a bowl, cream together butter and icing sugar.
• Add eggs and beat well.
• Spread over cooled crust.
• Bake in 350f degree oven for 25 minutes.
• Cool.
• Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
• Fold in pineapple.
• Spread over filling.
• Sprinkle extra graham wafer crumbs on top for a finishing touch.
• Chill.
• Cut into squares and serve.

PINEAPPLE DELIGHT

Steps:

• Crust:.
• Combine melted butter and crushed wafers.
• Reserve 2 Tbsp for topping.
• Spread remainder in a 9x9-inch pan.
• Bake in a 350°F oven for 8 minutes.
• Filling:.
• Beat softened butter, icing sugar, and eggs.
• Spread on crumb layer.
• Spread pineapple over top.
• Cover with whipped cream.
• Sprinkle with reserved crumbs.
• Decorate with maraschino cherries.
• Refrigerate until ready to serve.
• Can be made the day ahead or can be frozen.
• Tip: Use egg beater instead of real eggs.
• Try using chopped peaches to replace pineapple.

PINEAPPLE DELIGHT CAKE

Steps:

• Beat cake mix, oil, oranges and eggs together.
• Bake at 325 degrees for about 30 minutes.
• Cool completely.
• Make frosting: Drain a little of the juice off the pineapple and reserve.
• Put the pineapple in a large bowl.
• Sprinkle pudding on top.
• Fold in Cool Whip.
• If this seems stiff, add some of reserved juice.
• Frost cake, and refrigerate until ready to serve.

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.

PINEAPPLE LADYFINGER DELIGHT

Steps:

• Line the sides an attractive glass bowl or an 8" or 9" spring form pan with ladyfingers. If there are any remaining, put on the bottom.
• Skip this step if using a pie crust.
• Beat confectioners sugar into softened cream cheese until fluffy.
• Beat whipped topping into this mixture, reserve 2/3 C at this point if you plan to decorate the top.
• Fold in pineapple pie filling.
• Pour into prepared pan.
• If decorating use star tip or put dollops of topping on with a spoon.
• Add a single layer of cherry pie filling in the center of the dessert.
• Chill at least four to six hours or over night.

PINEAPPLE DELIGHT CAKE

Steps:

• Drain the pineapple and mix the juice with the almond extract.
• Slice the pound cake into three layers.
• Drizzle the pineapple juice over the cake layers.
• Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
• Sprinkle with almonds and refrigerate at least 1 hour before serving.