Layered Pineapple Pudding Recipes

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.

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!

LAYERED BANANA-PINEAPPLE DESSERT

Steps:

• 1. Mix graham cracker crumbs, sugar & margarine in 13" x 9" pan. Press evenly onto bottom of pan.
• 2. Arrange banana slices on crust
• 3. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk.
• 4. Add pudding mixes. Beat until well blended. Spread over banana slices.
• 5. Spoon pineapple evenly over pudding mixture. Spread whipped topping over pineapple.
• 6. Refrigerate 3 hours or until ready to serve
• 7. *You can top with banana slices for decorative purposes ** You can use sugar free/reduced calorie pudding *** You can use cool whip "lite"

LAYERED BANANA PINEAPPLE DESSERT

Steps:

• Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan.
• Press evenly onto bottom of pan.
• Arrange banana slices on crust.
• Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
• Gradually beat in milk.
• Add pudding mixes.
• Beat until well blended.
• Spread evenly over banana slices.
• Spoon pineapple evenly over pudding mixture.
• Spread Whipped topping over pineapple.
• Refrigerate for 3 hours before serving.

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.

PISTACHIO-PINEAPPLE MALLOW DESSERT

Steps:

• Combine dry pudding mix, pineapple, nuts and 1 cup marshmallows in large bowl. Gently stir in 1 tub COOL WHIP.
• Add 2 cups of the remaining marshmallows to remaining COOL WHIP in separate bowl; mix lightly.
• Layer half each of the pudding mixture and marshmallow mixture in large serving bowl; repeat layers. Top with remaining marshmallows and cherries. Refrigerate 1 hour.

PINEAPPLE PUDDING CAKE

Steps:

• Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center 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.

EASY LAYERED DELIGHT

Steps:

• Line a 9x9-inch square pan with whole graham crackers (break crackers, if necessary). Prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping. Spread half of the pudding mixture over graham crackers. Place another layer of graham crackers on top. Spread remaining pudding mixture over crackers. Add another layer of crackers. Then spread cherry pie filling over the top. Cover, and refrigerate 3 hours.

PINEAPPLE PUDDING CAKE (BEST CAKE I EVER MADE.) RECIPE - (4.1/5)

Steps:

• In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.