Tropical Fruit Whipped Delight Food

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.

CREAMY FRUIT DELIGHT

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the baby food, ginger and nutmeg. Stir in the pie filling, fruit cocktail, oranges and pineapple. Fold in whipped topping, marshmallows and nuts. Cover and refrigerate overnight.

HAWAIIAN TROPICAL DELIGHT

Steps:

• In a bowl, combine mandarin orange sections, pineapple chunks, banana, coconut, marshmallows, and whipped cream. Cover and chill for several hours or overnight.

PASSION-MANGO DELIGHT WITH COCONUT WHIP

Steps:

• First collect 8 glasses to serve your mousses in, and put to one side. Put the coconut and granulated sugar in a bowl and, using a hand blender, whizz together until finely chopped. In another bowl, froth the egg white using a fork. Dip each glass rim into the egg, shake off any excess, then dip into the coconut mixture. Leave to set and dry.
• To make the mousse, cut all the flesh from the mangoes. Put the fruit into a blender or food processor with the pulp from the passion fruit and lime juice. Blend to a smooth purée, then set a sieve over a large bowl and sieve to remove any passion fruit seeds. Put the gelatine leaves in a bowl of cold water to soften.
• Heat the cream in a small saucepan until it's just about to start bubbling. Turn off the heat. Squeeze out the softened gelatine leaves to remove excess water, then stir into the cream. When they have completely melted and no gelatine streaks remain, stir this into the mango mixture.
• Beat the egg whites until stiff. Add the sugar and beat to a thick, shiny meringue mixture. Fold a little of the mango mixture into the meringue with a big metal spoon or spatula. Gently fold in the rest (you're trying to get rid of all the meringue streaks, while retaining as much air in the mousse as possible . Ladle into a jug and divide between the glasses. Chill overnight to set.
• To serve, beat the egg whites until stiff. Add the sugar and beat to a shiny, thick meringue, then beat in the Malibu. Spoon into a piping bag (or food bag with the corner snipped off) and pipe a blob onto each mousse. To save time, do this 1 hr ahead and pop them back into the fridge.

TROPICAL FRUIT DELIGHT

Steps:

• Preheat oven to 350*.Grease and flour 10" bundt pan.set aside.
• FOR CAKE:.
• empty cake mix into large bowl, add water to orange juice to equal 1 /3 cups liguid.
• Add liguid, eggs, orange peel to mix.
• Beat at medium speed with electric mixer for 2 minutes.
• Bake and cool cake following package directions.
• Sift powdered sugar over cooled cake.
• FOR TOPPING:.
• drain mandarin oranges, reserving juice. Drain pineapple, reserving juice.
• Combine juices in 1 cup measure.Add water or orange juice to fruit juices to equal 1 cup.
• Pour into small saucepan.
• Combine granulated sugar and cornstarch.
• Stir into liquid.
• Cook on medium heat, stirring constantly, until thickened.
• Add butter, if desired. Stir until melted.Cool.
• Stir mandarin orange, pineapple and banana into cooled sauce.
• Cut cake into 16 servings.
• Spoon sauce over each serving --
• Sprinkle with coconut, if desired.

TROPICAL FRUIT PUNCH DELIGHT

Steps:

• Combine Crystal Light Lemonade with Sugar Free Kool-Aid Tropical Fruit Punch.
• Add 2 quarts (8 cups) of cold water, stir to dissolve.
• Served chilled or over ice.

TROPICAL FRUIT DESSERT

Steps:

• In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt. Sprinkle with coconut.