Pineapple Icebox Dessert Food

PINEAPPLE ICEBOX DESSERT

Steps:

• Preheat the oven to 300.
• Crush your graham crackers until they are fine crumbs (a food processor will help).
• Add in 1/2 cup softened butter to the crumbs, and mix well with a fork.
• Press 2 cups of your crust mixture firmly into the bottom of a 9×9 pan
• Bake at 300 for 8-10 minutes.
• Remove from the oven and allow it to cool completely.
• In a large bowl, combine the unsalted butter and the cream cheese with an electric mixer until smooth.
• Slowly add powdered sugar, while still mixing.
• Add one heaping spoon of the crushed pineapple and mix well.
• Spread mixture over the crust.
• In another large bowl, combine the cool whip and the crushed pineapple gently with a spoon.
• Spread the pineapple cool whip mixture over the top of the cream cheese layer.
• Top with the remaining 1/2 cup of the graham cracker mixture.
• Refrigerate overnight, or for 4-6 hours minimum.
• Serve chilled.

PINEAPPLE ICEBOX CAKE

Steps:

• If your coconut isn't toasted, place in a skillet over medium heat and cook for about 5 minutes, stirring frequently, until light brown. Transfer to a plate to cool completely.
• In a large mixing bowl, combine the can of pineapple (don't drain it - everything goes in), the sour cream, the vanilla extract (if using) and both packages of the vanilla pudding.
• In a smaller mixing bowl, whip the heavy cream and powdered sugar, starting on low speed and working your way up to high, until medium peaks have formed.
• Fold the whipped cream into the pineapple and pudding mixture.
• Spread 1/3 of the filling mixture evenly over the bottom of a 2-quart casserole dish. Lightly sprinkle with coconut. Top with a layer of the crackers, breaking as needed to fill in gaps. A little space is okay. Repeat.
• Top the last layer of crackers with the last third of the filling and the remaining coconut. Cover with plastic wrap.
• Refrigerate at least 2 hours before serving so the graham crackers have a chance to soften. May be made up to the night before serving.

PINEAPPLE ICEBOX CAKE

Steps:

• In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
• In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
• To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

PINA COLADA ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.

PINEAPPLE ICEBOX DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

PINEAPPLE ICEBOX DESSERT

Steps:

• Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
• Drain pineapple, reserving 1/4 cup juice.
• Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
• Cover and refrigerate overnight. To serve cut into squares.

PINEAPPLE ICEBOX CAKE

Steps:

• Cut the cake into one inch thick slices.
• Cream butter and icing sugar until fluffy.
• Add egg yolks one at a time, beating after each addition and scraping the sides.
• Add vanilla, pineapple and brazil nuts.
• Beat egg whites until stiff but moist and fold into mixture gently.
• Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
• Cover with foil and freeze for 24 hours.
• When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
• Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

PINEAPPLE ICEBOX PUDDING

Steps:

• Mix together eggs, sugar, butter, and beat until light.
• Crumble 2/3 of the vanilla wafters in the bottom of a 9x13 pan.
• Spread mixture evenly over top of cookie crumbs.
• Add pineapple, then cream, then nuts, and cover with remaining vanilla wafters.
• Cover and chill to allow flavors to blend before serving.
• Remove 30 minutes before serving.