Pineapple Dream Recipe 445 Food

PINEAPPLE DREAM PIE

Steps:

• Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple.
• Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.

PINEAPPLE DREAM DESSERT

Steps:

• Preheat oven to 300 F.
• Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
• Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
• Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

PINEAPPLE DREAM CAKE RECIPE - (4.5/5)

Steps:

• Add cake mix, eggs, oil and water as directed on cake mix box. Mix in sour cream, crushed pineapple and pour into 11 x 13-inch pan. Bake at 350°F until done. Dissolve pudding in pineapple with juice then fold in cool whip. Frost when completely cooled.

PINEAPPLE DREAM CAKE

Steps:

• Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon.
• Pour batter into UNGREASED 9" x 13" pan.
• Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean).
• Remove cake from oven and cool completely on rack before frosting.
• For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.

PINEAPPLE DREAM CAKE

Steps:

• Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
• Cool cake completely.
• To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
• Frost cake (you may have to secure layers with tooth pick).
• Must chill cake at least 4 hours before serving, overnight is best.

FROZEN PINEAPPLE DREAM

Steps:

• Crush graham crackers into 1 1/3 cups crumbs and combine them with sugar & butter.
• Press evenly across bottom of a 9x13" glass baking dish.
• Bake graham crust at 350°F for 8 minutes then set aside to cool.
• Drain pineapple and reserve the juice.
• In a microwave-safe bowl, sprinkle gelatin powder over pineapple juice and allow to stand for 2 minutes until dissolved, then microwave for 30 seconds, stir, and let stand another 2 minutes until slightly thickened, then stir back into the pineapple.
• In a large bowl, cream together mascarpone cheese & Splenda until smooth and fold into pineapple.
• Add sherbet & food coloring to pineapple and stir until evenly mixed (You may place mixture into the freezer for a few minutes if it seems too thin - My sherbet was too soft and so I put my pineapple/sherbet mixture in the freezer for about 15 minutes at this point until it was just about as thick as the whipped topping).
• Gently fold in whipped topping and pour evenly over cooled graham crust.
• Cover and freeze for 1 1/2 to 2 hours or until you are ready for dessert.
• Remove from freezer 5-10 minutes in advance of cutting into individual squares which may be decorated with optional pineapple ice cream topping and additional whipped cream.

PINEAPPLE DREAM PIE

Steps:

• Mix together cream cheese and sugar in a bowl.
• Fold in whipped topping and well drained crushed pineapple. Spoon into pie crust.
• Top with pineapple chunks.
• Chill 2 hours or overnight.
• Garnish with additional whipped topping if desired.

PINEAPPLE DREAM DESSERT

Steps:

• In a bowl, combine the cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press the remaining crumb mixture onto the bottom of a greased 11x7-in. baking dish. Bake at 350° for 10-14 minutes or until lightly browned and set. Cool on a wire rack., For filling, combine sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool for 30 minutes, stirring several times., Stir in pineapple. Pour over crust. Top with whipped cream (pan will be full). Sprinkle with marshmallows and reserved crumb mixture. Cover and refrigerate for at least 3 hours.