Pineapple Cheesecake Dessert

Here's a recipe that you can go to for quick and easy.  The only real time is waiting for it to chill and firm up in the refrigerator.

The recipe and photo come from the Kraft Foods website.

If it's got cream cheese, it's got to be good!

Ingredients

2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
1 env. (1/4 oz.) KNOX Unflavored Gelatine
1/4 cup cold water
3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz.) crushed pineapple in juice, drained with 1/2 cup juice reserved
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed



Directions

Heat oven to 350°F.

Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish. Bake 15 min.

Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.

Beat cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.

Dole Whip . . . like at Disney World!

Back in the day when JR and I went to Disney World at least once a month, we so loved the Dole Whips at the Magic Kingdom that we would sometimes take a quick trip to there, get a Dole Whip and proceed to another park.  They are so special and I have not seen them anywhere else!

Can't wait to go to Disney World with The Captain and introduce him to all the little things I love there . . . starting with a visit to the Dole Whip stand in Adventure Land at the Magic Kingdom!

Someone posted this photo on Pinterest, but did not include the recipe . . . so I went in search of a recipe . . . and I found two that would work for me since I don't have an ice cream maker.

• 
  
• 
  
• 2/3 cup pineapple chunk , partially frozen
• 1 cup real vanilla ice cream
• 1/2 cup pineapple juice (sweetened or unsweetened)
• 
  
• Directions:

1. 1
   Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup or so water can be substituted for the pineapple juice.
2. 2
   Place all ingredients in a blender and process until smooth. Please feel free to add or decrease the amount of juice/ice cream to get a consistency you prefer.
3. 
   
4. Source:  Food.com
5. 
   

INGREDIENTS

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips (optional)

DIRECTIONS

Drain crushed pineapple; reserve 2 tablespoons juice.  Set aside.

Place crushed pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container.  Cover; blend until smooth.

Stir in cherries or marshmallow or chips . . . if desired.

Pour into two 1-quart freezer zipped bags.  Store bags flat in freezer.  Freeze about 1-1/2 hours or until slushy.

Gently stir pineapple slush into whipped cream until just blended, in large bowl.  Return to freezer until completely frozen, about 1 hour.

Serve!


Source:  Dole

Better than Anything Cake

I love those recipes that are "semi-homemade" . . .


Ingredients:

1 box yellow cake mix
1 c. sugar
1 large can of crushed pineapple


Topping:

1 pkg. vanilla instant pudding
2 c. milk
1 9-ounce tub of Cool Whip (whipped topping)
1 large back of shredded coconut


Directions:

Bake cake as directed on the box for a 9x13 pan.

Just before the cake is ready to come out of the oven, mix the sugar and pineapple in a saucepan over medium-high heat and bring to a boil. Dissolve sugar completely.

As soon as the cake comes out of the oven, take a fork and poke holes all over
the top of the cake.

Pour sugar/pineapple mixture over hot cake and set aside to cool completely.

Meanwhile, mix the pudding with 2 cups of milk. Add shredded coconut and
spread evenly on top of cooled cake.

Refrigerate.

Just before serving time, spread a large container of Cool Whip over the entire top of cake and keep refrigerated.


Source: CakeClubRecipes