Orangepineappledessert Recipes

Steps:

• * Drain pineapple, reserving 2/3 cup juice; set pineapple aside. * In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. * Whisk in sour cream (or greek yofurt); fold in oranges and pineapple. * Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. * Cover and refrigerate for 3 hours. * Combine whipped topping and extract; spread over the top. * Sprinkle with coconut.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
• Broil until the coconut is toasted, about 5 minutes.

Steps:

• Preheat oven to broil.
• Place 4 pineapple rings on a baking sheet.
• Cover each slice with 1 Tbsp of brown sugar.
• Broil until sugar is bubbly and carmelized (about 5 minutes).
• Top each slice with a scoop of sorbet.
• Variation:.
• You could use any fruit/sorbet combo that sounds good to you.
• For example: apples w/ vanilla ice cream, orange slices w/ passion fruit sorbet, pears w/ raspberry sorbet.

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.

Steps:

• In a bowl, dissolve gelatin in boiling water.
• Add ice cubes and stir until slightly thickened.
• Remove any unmelted ice.
• Stir in pineapple and oranges.
• Stir in sour cream until blended.
• Fold in whipped topping and cake cubes until well coated.
• Spoon into an ungeased 13-inch x 9-inch x 2-inch dish, cover and refrigerate until serving.

Steps:

• In a bowl, dissolve gelatin in boiling water. Add ice cubes and stir until slightly thickened. Remove any unmelted ice. Stir in pineapple and oranges. Stir in sour cream until blended. Fold in whipped topping and cake cubes until well coated. Spoon into an ungreased 13-in. x 9-in. dish; cover and refrigerate until serving.

Steps:

• Mix pudding mix and cool whip together well, fold in drained fruit.
• Chill for 2-3 hours before serving.
• Great for diabetics!

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Add enough water to reserved juice to equal 3/4 cup. In a saucepan, combine the pudding mix, milk powder, orange juice and juice mixture. Cook and stir until mixture comes to a full boil. Remove from the heat; stir in coconut extract. Cool for 5 minutes. Stir in marshmallows until melted. Fold in pineapple. Transfer to four individual serving dishes. Cover and refrigerate for 2 hours. Garnish with whipped topping and coconut.

Steps:

• Mix together pineapple& pudding.
• Then add cool whip, marshmallows& walnuts.
• put in a large bowl and refrigerate for about 2 hours.