Pineapple Pudding Food

EASY RICE PINEAPPLE PUDDING

Steps:

• Whisk together milk and pudding mix in large bowl, 2 to 3 minutes.
• Stir in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.

LAYERED PINEAPPLE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
• Add 3 eggs yolks and milk to the dry ingredients and combine together.
• Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
• Remove from heat.
• Stir in vanilla extract.
• Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
• Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
• Pour approximately 1/2 of the remaining custard over the pineapple.
• Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
• Beat egg whites until soft peaks form.
• Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
• Carefully spoon the egg whites over the entire custard making sure to seal to edges.
• Bake 15-20 minutes until egg whites are lightly browned.
• Enjoy Warm!
• Refrigerate leftovers, unless it's like at my house and there are none!

PINEAPPLE PUDDING

Steps:

• Place a saucepan on the stove with the sugar. Allow the sugar to caramelize until obtain a brownish color. Pour the caramelized sugar in the bottom of a pudding mold (16 x 10 centimeters (6 1/3 x 4 inches)). Set aside.
• Separate the yolks from the whites. Whisk the egg yolks with the condensed milk; set aside.
• In a saucepan, place the syrup from the pineapple can and bring it to medium heat. When starts boiling, add the powdered gelatin and dissolve it about two minutes stirring constantly with a spoon.
• Cut the pineapple slices into pieces. Add them to the condensed milk mixture with the syrup and fold gently with a spatula.
• Beat the egg whites until stiff. Add to the previous mixture and fold gently.
• Refrigerate overnight. Unmold and serve.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

PINEAPPLE NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large pot of boiling salted water, cook noodles 6 to 8 minutes, or until just tender; drain and place in a large bowl. Add 4 tablespoons butter and stir until melted. Add eggs, cream cheese, cottage cheese, sour cream, 1 cup sugar, pineapple and salt. Mix until well combined and pour into prepared baking dish.
• In a microwaveable bowl, melt 2 tablespoons butter in microwave. Add remaining topping ingredients and toss until cornflakes are evenly coated. Sprinkle over noodle mixture.
• Bake 60 minutes, or until knife inserted in center comes out clean. Let cool 10 minutes, then cut into squares and serve.

PINEAPPLE PUDDING CAKES

Steps:

• Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray.
• Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
• Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.

PINEAPPLE PUDDING

Steps:

• To begin, bring the pot of water to a boil over high heat. Once the water is boiling, reduce the heat to medium high.
• Next, place the mixing bowl on top of the pot. Add sugar, flour and salt to the mixing bowl. Whisk together to combine.
• Blend in egg yolks and milk. Whisk together to combine. Cook stirring constantly for 10 to 12 minutes or until thickened. You will want to be attentive when cooking custard because it can scorch and you'll have to start all over.
• Finally, remove thickened custard from heat; stir in vanilla.
• Assemble the dessert:
• In a small casserole dish or serving bowl, add a layer of vanilla wafers. I like to add some vanilla wafers around the side of the dish also.
• Next add a layer of the pineapple tidbits.
• Pour a layer of the vanilla custard over the wafer/pineapple layer.
• Repeat layering process with another layer of vanilla wafers, pineapple and custard.
• Garnish top with additional vanilla wafers, if desired.
• Delicious served warm or cold. Keep refrigerated.

PINEAPPLE PUDDING RECIPE

Steps:

• Preheat oven to 150 degrees C
• Grease a pie or baking dish
• Drain the juice in the pineapple tin and measure it and measure some milk to make the total liquid 1 pint (568ml)
• Place the pineapple pieces in the dish
• Melt the butter over a gentle heat in a saucepan
• Sprinkle on the flour and add the milk stirring continuously until smooth
• Cook for 2 minutes
• Remove from heat and add the pineapple juice, sugar and egg yolks
• Stir until smooth
• Pour over the pineapple pieces
• Bake in the oven for 20 minutes or until the pineapple custard is set
• Beat the egg whites until they are stiff
• Spoon over the top of the custard to completely cover it
• Return to the oven for 10 minutes or until browning on top
• Serve hot or cold

PINEAPPLE PUDDING

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

PINEAPPLE FLUFF (+VIDEO)

Steps:

• In a large bowl, stir together pudding mix and the entire can of crushed pineapple.
• Gently stir in COOL WHIP, marshmallows, coconut and nuts.
• Cover bowl with plastic wrap.
• Chill for a couple of hours before serving.

VANILLA/PINEAPPLE COOL WHIP FROSTING

Steps:

• In a large bowl, mix vanilla instant pudding and crushed pineapples, with juice, until mixed well. Fold in Cool Whip.
• Frost cake and refrigerate at least 1 hour.

RUM & PINEAPPLE UPSIDE-DOWN PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top.
• Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.
• Spoon the mixture over the pineapple rings and carefully smooth with a spatula, being careful not to disturb the pineapple. Bake for 35-40 mins, then leave to cool in the tin for 5 mins. Meanwhile, for the rum cream, whisk the cream, sugar and rum to soft peaks using an electric whisk. Invert the cake onto a plate and serve warm with the cream. Or, leave to cool completely. Will keep covered at room temperature for up to three days.

HOMEMADE PINEAPPLE FRIDGE PUDDING RECIPE

Steps:

• In a square dish, layer whole pieces of tennis biscuits together, until the base of the dish is covered with a single layer.
• Drain the pineapple juice into a saucepan, add in the jelly powder to the mixture, bring to the boil and stir until it is all dissolved. When this has dissolved, add the gelatine and xanthan gum, mix well, set aside to cool.
• Using an electric mixer, add the contents of the very cold ideal evaporated milk in your bowl, mix this vigorously until the volume has doubled in size and is light and fluffy, adjust the setting to slow speed and mix the jelly mixture in slowly.
• Once mixed, add the crushed pineapple to the ideal milk and jelly mixture and fold in gently.
• Pour the mixture over the biscuits.
• Add another layer if there is enough mixture. (If there isn't, leave it to one layer of the mixture as the tennis biscuits can dry out the mixture). Ensure all the corners of the dish are reached.
• Take two or three tennis biscuits and crush them to sprinkle lightly over the dish.
• Leave the tart in the fridge for 2 hours and serve.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
• In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
• Bake in the oven until golden brown and set, 50 to 60 minutes.

PINEAPPLE PUDDING CAKE

Steps:

• Preheat oven to 350 F deg;. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the centre comes out clean, 15-20 minutes. Cool completely on a wire rack.
• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.
• In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.