Pineapple Lemon Dessert Recipes

Steps:

• In medium sauce pan mix jello and water stir just until mixed.
• Add pineapple and cream cheese.
• Cook over medium heat until cream cheese is dissolved (it will not look very good but it is okay).
• When cream cheese is completely melted, pour into a 9x13-inch pan Chill overnight.
• Top with thawed Cool Whip. Sprinkle with nuts (if desired).

Steps:

• In a medium bowl, combine first 3 ingredients.
• Fold in Cool Whip.
• Spoon into individual dessert bowls, then refrigerate for at least 2 hours.
• Before serving, garnish with lemon slices, if desired.

Steps:

• Combine vanilla yogurt, lemon yogurt, pineapple, and pudding mix in a bowl; stir until well combined. Fold in whipped topping.
• Spoon mixture into 4 dessert dishes, and chill for about 30 minutes.
• Garnish each dessert with a blueberry, toasted coconut, or an additional dollop of the whipped topping, if desired.

Steps:

• Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
• Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.

Steps:

• Place gelatin in large bowl. Drain pineapple thoroughly in sieve set over large measuring cup. Add enough additional pineapple juice to juice in cup to measure 1 1/2 cups. Transfer juice to small saucepan and bring to boil. Pour boiling juice over gelatin. Stir until gelatin dissolves. Mix in drained pineapple, water, lemon juice and lemon peel. Refrigerate until mixture thickens and just begins to set, stirring occasionally, about 1 hour.
• Beat cream and vanilla in another large bowl until stiff peaks form. Fold into gelatin mixture in 2 additions.
• Transfer mousse to serving bowl or spoon into goblets. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.