PINEAPPLE DREAM DESSERT
Pineapple dream is one of those perfect potluck desserts. Cream cheese, pineapple, whipped cream and graham crackers, yum!
Provided by Amanda Formaro
Categories Desserts
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 slice, Calories 376 kcal, Carbohydrate 45 g, Protein 2 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 162 mg, Fiber 1 g, Sugar 33 g
FROZEN PINEAPPLE TREAT
Steps:
- Slice the pineapple in half lengthwise, leaving the greens attached. Use a paring knife to cut away the fruit and core from both halves of the pineapple, leaving a thin border of fruit intact to make 2 pineapple boats. Cut the fruit into chunks and set aside. Place the pineapple boats in the freezer until you are ready to serve.
- Peel the banana and cut into chunks. Place the pineapple and banana chunks on a parchment-lined baking sheet or dish and freeze until frozen, about 4 hours.
- In the bowl of a food processor, combine the frozen fruit and cream of coconut. Pulse until the mixture forms a thick paste, about 3 minutes. Gradually drizzle in 1/2 cup water, pulsing, until the consistency of soft serve is reached.
- Scoop the soft serve into the frozen pineapple halves and garnish each with maraschino cherries and a small bottle of rum if desired. Serve immediately.
PINEAPPLE DREAM DESSERT (+VIDEO)
Pineapple Dream Dessert is a delicious, creamy summer dessert! Cream cheese, pineapple, whipped topping and graham crackers are all you need!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 300F.
Nutrition Facts : Calories 480 kcal, Carbohydrate 50 g, Protein 2 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 421 mg, Sugar 35 g, ServingSize 1 serving
FROZEN PINEAPPLE DREAM
A creamy & refreshing summertime dessert you are sure to enjoy! It would be lovely served at a bridal shower. Individual servings are very pretty presented with whipped cream and a little pineapple ice cream topping. While creating this RSC #12 Contest entry, my objective was to come up with something like an orange creamsicle only made with the combination of pineapple and vanilla flavors. Frozen Pineapple Dream was the deliciously addicting result. I kept this dessert tightly covered in the freezer and ready to serve at a moment's notice. That way we had many opportunities to enjoy the recipe!
Provided by Debs Recipes
Categories Frozen Desserts
Time 1h58m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 140, Fat 8.1, SaturatedFat 5.5, Cholesterol 13.9, Sodium 84.6, Carbohydrate 16, Fiber 0.3, Sugar 13.3, Protein 1.4
FROZEN PINEAPPLE SALAD
This is an easy, delicious frozen dessert. Though it makes a great summertime snack, frozen pineapple salad has been a holiday staple in my family for decades.
Provided by Tony M.
Categories Salad Fruit Salad Recipes
Time 12h20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine pineapple, cherries, marshmallows, and confectioners' sugar in a large bowl.
- Mix cream cheese and mayonnaise in a large bowl until smooth. Add to pineapple mixture along with vanilla, stirring gently to combine.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into pineapple mixture.
- Pour into a freezer-safe dish, cover, and freeze for at least 12 hours.
Nutrition Facts : Calories 271 calories, Carbohydrate 19.3 g, Cholesterol 51.2 mg, Fat 21.2 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 9.8 g, Sodium 120.6 mg, Sugar 13.1 g
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PINEAPPLE DREAM - SOUTHERN BITE
From southernbite.com
4.9/5 (8)Category DessertServings 9Total Time 35 mins
- In a large bowl, beat the cream cheese and butter together. Add the powdered sugar and mix well. Add the drained pineapple and stir to combine. Fold in the whipped topping.
PINEAPPLE DELIGHT (PINEAPPLE DREAM …
From easyanddelish.com
Reviews 38Category DessertCuisine BrazilianTotal Time 25 hrs 10 mins
- To make the pineapple compote: Mix together cubed pineapple, sugar, water, and cinnamon stick in a medium saucepan, and cook over medium-high heat for about 30-35 minutes, stirring occasionally, or until pineapple becomes tender, lightly golden brown, and water nearly evaporates (my compote was prepared on the large stove-top burner. If you are cooking on a smaller burner, it will take about double the time mentioned above to fully cook). Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about 1/4 cup of liquid for use later in the recipe). Remove from heat and let cool completely.
- To make the custard cream: Dissolve the cornstarch well in about 3 tablespoons of whole milk. Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into a medium stainless steel saucepan. (Since the mixture will be whisked, please do not use an aluminum saucepan since the whisk will scratch the bottom of the aluminum pan, causing chemical contamination as well as altering the color of the mixture). Then, stir in the condensed milk, egg yolks, and vanilla bean seeds (if you are making yours with vanilla extract, add it to the mixture when it is cooked and just about to be removed from the heat). Whisk the mixture over medium heat for about 8-10 minutes or until it just starts to thicken. Then, reduce heat to medium-low and use a wood spoon to continue stirring the mixture for about 4-5 minutes, resulting in a creamy and thickened mixture (yet thinner than a typical cake batter). Again, my mixture was cooked on a large burner. If you are usin
- To make the chantilly cream: Using the egg whisker of an electric mixer, beat egg whites on high speed until stiff, about 2 minutes. Add the sugar and beat for about 30 seconds on medium speed. Then, add both the heavy cream and vanilla extract, and beat for about 15 seconds on low speed.
- To assemble the trifle: In a standard-size loaf baking pan, pour in the Chantilly cream in an even layer. Freeze with the pan sitting on a even surface or shelf for about 45 minutes. Remove from the freezer, and pour custard cream on top in an even layer. Freeze for about 45-60 minutes. Then, remove from the freezer, take cinnamon stick out of the pineapple compote, and using a slotted spoon, spoon the cooked pineapple cubes evenly over the dessert, making sure that almost no liquid is spooned onto the loaf pan. Reserve about 1/4 of the liquid in the refrigerator. Cover pan with plastic wrap and freeze trifle for at least 24 hours. Right before serving, unmold frozen trifle and let soften for about 4-5 minutes at room temperature. Drizzle a little bit of the reserved refrigerated pineapple liquid on top of the trifle if desired, decorate as you wish, and slice to serve. Enjoy!
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