Lemon Pineapple Crunch Recipes

PINEAPPLE CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.

LEMON-PINEAPPLE PUNCH

Steps:

• In a large punch bowl, combine the pineapple juice, lemonade concentrate, sugar and lemon juice. Add the soda, sherbet and food coloring if desired; stir until blended., Serve immediately, garnishing servings with pineapple and cherries if desired.

PINEAPPLE CRUNCH

Steps:

• Preheat oven to 350°F.
• Spread pie filling in 9 inch square pan.
• Sprinkle with lemon juice.
• Combine dry cake mix, nuts and melted margarine until crumbly.
• Sprinkle over pie filling.
• Bake for 40-50 minutes til golden brown.
• Serve with whipped cream, or ice cream, or warm with coffee cream.

BLUEBERRY PINEAPPLE CRUNCH

Steps:

• Mix Blueberrys and Crushed Pineapple and Sugar and Lemon Juice together.
• Mix Cake Mix and Melted Butter together.
• Add the Blueberry Mix to the bottom of a 9 " Square Pan.
• Sprinkle Cake Mix and Melted Butter over top.
• Bake at 350 degress for 40-50 minutes or til golden brown.

LEMON PINEAPPLE PIE

Steps:

• In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. , Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. , In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. , Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.