PINEAPPLE ICEBOX CAKE
Stay cool and whip up a delicious sweet treat with this pineapple icebox cake recipe! It's easy to assemble this dessert in minutes, then chilled until ready to serve! This is a great dessert for a summer barbecue.
Provided by Mary (The Goodie Godmother)
Categories Desserts and Sweets
Time 2h15m
Number Of Ingredients 12
Steps:
- If your coconut isn't toasted, place in a skillet over medium heat and cook for about 5 minutes, stirring frequently, until light brown. Transfer to a plate to cool completely.
- In a large mixing bowl, combine the can of pineapple (don't drain it - everything goes in), the sour cream, the vanilla extract (if using) and both packages of the vanilla pudding.
- In a smaller mixing bowl, whip the heavy cream and powdered sugar, starting on low speed and working your way up to high, until medium peaks have formed.
- Fold the whipped cream into the pineapple and pudding mixture.
- Spread 1/3 of the filling mixture evenly over the bottom of a 2-quart casserole dish. Lightly sprinkle with coconut. Top with a layer of the crackers, breaking as needed to fill in gaps. A little space is okay. Repeat.
- Top the last layer of crackers with the last third of the filling and the remaining coconut. Cover with plastic wrap.
- Refrigerate at least 2 hours before serving so the graham crackers have a chance to soften. May be made up to the night before serving.
PINA COLADA ICEBOX CAKE
This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.
Nutrition Facts : Calories 377 calories, Fat 20g fat (15g saturated fat), Cholesterol 19mg cholesterol, Sodium 259mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE ICEBOX DESSERT
"While living in Italy, I fell in love with Italian tiramisu, but I didn't like all the fat and calories it contains," remarks Julie Vyska of North Las Vegas, Nevada. "So I substituted healthier ingredients to make this pineapple version."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.
Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 234mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE ICEBOX CAKE
Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.
Provided by WizzyTheStick
Categories Frozen Desserts
Time P1DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cake into one inch thick slices.
- Cream butter and icing sugar until fluffy.
- Add egg yolks one at a time, beating after each addition and scraping the sides.
- Add vanilla, pineapple and brazil nuts.
- Beat egg whites until stiff but moist and fold into mixture gently.
- Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
- Cover with foil and freeze for 24 hours.
- When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
- Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
PINEAPPLE ICEBOX DESSERT
Steps:
- Day before serving, lightly grease 8 inch square cake pan, pack half the crumbs in bottom of pan. In medium bowl, with wooden spoon, cream butter and sugar until fluffy. Add egg beating well. Drain pineapple well, reserving syrup for pineapple sauce. Fold in pineapple and pecans. Fold in whipped cream just until well combined. Turn into prepared pan, spreading evenly, sprinkle with rest of crumbs. Cover top of pan with foil or plastic wrap. Refrigerate for 24 hours. Pineapple sauce: In small sauce pan combine sugar and corn starch, mix well. Measure reserved pineapple syrup and if necessary add water to make 3/4 cup. Gradually add pineapple juice stirring until smooth. Add lemon peel and crushed pineapple. Bring to boiling over medium heat, stirring, boiling until mixture is thickened and translucent. Cover and refrigerate.
PINEAPPLE COCONUT ICEBOX CAKE
A delicious refreshing cake with no leftovers !
Provided by Dorene Fishkin
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Cook the pudding according to package directions. Cool while you are preparing the cake.
- 2. Prepare the cake according to the instructions on the box. Bake in a 13x9 pan. Poke holes in the cake (at least 4 rows--every 2 inches) A chopstick works well.
- 3. Mix sugar and pinapple together and heat long enough to dissolve the sugar. Pour over the cake while the cake is warm. Spread with a spatula. The juice and some of the pineapple will go into the holes.
- 4. Spread the pudding over the pineapple----like frosting. Spread the cool whip over the pudding. Top with the coconut and refrigerate. When set enjoy every bite !!
PINEAPPLE ICEBOX DESSERT
Make and share this Pineapple Icebox Dessert recipe from Food.com.
Provided by EURrosa1
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
- Drain pineapple, reserving 1/4 cup juice.
- Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
- Cover and refrigerate overnight. To serve cut into squares.
Nutrition Facts : Calories 88.7, Fat 1.8, SaturatedFat 1, Cholesterol 42.5, Sodium 116.3, Carbohydrate 15.9, Fiber 0.7, Sugar 9.3, Protein 2.7
PINEAPPLE ICEBOX CAKE
An old-fashioned icebox cake is a perfect dessert for warm summer evenings. This version, made with vanilla wafers, pudding mix and pineapple, brings tropical sweetness to the end of a warm night.
Provided by By Angie McGowan
Categories Dessert
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
- In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
- In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
- To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.
Nutrition Facts : Calories 660, Carbohydrate 88 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 68 g, TransFat 1 g
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