1/2 lemon, peeled and seeded
4 ounces maraschino cherries with juice
2 packages unflavored gelatin
1/3 cup sugar
1/2 cup hot pineapple juice
1/2 cup light cream
2 cups heaping crushed ice
whipped cream
cherries

Put lemon, maraschino cherries with juice, unflavored gelatin, sugar, and hot pineapple juice into blender. Blend ingredients until gelatin is dissolved and cherries liquefied. Turn off blender and scrape down sides of blender. Add cream and ice to blender. Blend mixture until mixture begins to thicken. Pour at once into sherbet glasses. Top with whipped cream and garnish with cherries. Serve at once. Makes 6 to 8 servings.

1/2 cup rice
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon gelatin
3 tablespoons pineapple juice, canned
1 cup pineapple, chunks or crushed
1 cup heavy cream

Cook rice in salted milk about 45 minutes or until tender. Soften gelatin in pineapple juice, then dissolve over hot water. Combine gelatin mixture with hot cooked rice; blend thoroughly. Add pineapple to rice mixture; add additional sugar if desired. Cool mixture. Fold whipped cream into chilled rice mixture. Place mixture into mold and chill. Remove from mold and garnish with pineapple. Makes 6 servings.

1 quart vanilla ice cream
1 cup cranberry orange relish
1/4 cup crushed pineapple, drained
1 pastry shell 9 inch, baked or 1 crumb crust
1/2 cup whipped cream, sweetened
toasted almonds

Combine pineapple with cranberry orange relish. Soften ice cream just enough to blend with cranberry orange relish pineapple mixture. Spoon ice cream mixture into baked and cooled pastry shell or crumb crust. Place in freezer until ice cream is firm. Garnish with whipped cream and toasted almonds just before serving. Makes 8 servings.

1 small package strawberries
2 1/2 cups sliced pineapples
1 cup pecans
1/2 pound marshmallows
1 pint whipped cream
1/2 cup sugar

Chop strawberries, pineapples, and marshmallows very fine. Place chopped fruit mixture in refrigerator for 1 hour. Finely chop pecans. Add chopped pecans and sugar to whipping cream. Fold whipped cream mixture into fruit mixture. Chill before serving. May be served as is or as a topping for sponge cake. Makes 8 servings.

3 ounces strawberry banana gelatin
1 tablespoon sugar
1/8 teaspoon salt
1 cup boiling water
10 ounces red raspberries, thawed
8 3/4 ounces crushed pineapple
1 cup sour cream
2 medium bananas sliced
1 cup miniature marshmallows
1/2 cup chopped walnuts

Dissolve strawberry banana gelatin, sugar and salt in boiling water. Drain raspberries and pineapple, reserving 3/4 cup of combines juices. Add juice to dissolved gelatin. Chill mixture until very thick, then whip until fluffy. Beat sour cream until smooth; fold into chilled gelatin mixture. Stir in crushed pineapple, raspberries, bananas, marshmallows, and walnuts. Chill mixture for 15 minutes. Stir mixture and place into a 2 quart mold or bowl. Chill mixture until firm. Remove mold and spoon into dessert dishes before serving. Makes 8 to 10 servings.

1 package cherry gelatin
9 ounces crushed pineapple
1 small bottle maraschino cherries
3 ounces cream cheese
6 ounces cola beverage
1/2 cup chopped pecans (or your favorite nut)

Drain crushed pineapple and maraschino cherries; save juice. Dissolve gelatin in heated pineapple and cherry juice and cola. Stir in cream cheese until smooth. Chill mixture until very thick. Add crushed pineapple, maraschino cherries, and pecans into chilled mixture. Pour mixture into 1 quart mold. Chill again until firm. Makes 6 servings.

3 ounces cherry gelatin
1 cup boiling water
8 3/4 ounces crushed pineapple
1 banana sliced
1/2 cup flaked coconut
1/2 cup chopped nuts (your favorite nuts)

Dissolve cherry gelatin in boiling water. Drain crushed pineapple, measuring pineapple juice. Add water to pineapple juice to make 3/4 cups of liquid. Add liquid to dissolved cherry gelatin. Chill cherry pineapple mixture until very thick. Once mixture is chilled and thick fold in crushed pineapple, flaked coconut and nuts. Put mixture into individual molds. Chill until firm. Remove from mold and serve. Make 6 servings.

1 package raspberry gelatin
1 cup hot water
2 cups crushed pineapple, drained
1/2 cup cranberry sauce
1 cup chopped pecans
3 ounces cream cheese, softened

Dissolve raspberry gelatin in hot water; cool. Add crushed pineapple, cranberry sauce, chopped pecans and softened cream cheese to cooled dissolved raspberry gelatin. Spread mixture into a mold and chill in the refrigerator. Makes 6 servings.

1 package orange gelatin
1 package lemon gelatin
1 cup boiling water
2 1/2 cups crushed pineapple
1 small package marshmallows
3 cans mandarin orange slices
1 pint whipping cream
1 cup salad dressing
1 teaspoon prepared mustard
grated sharp cheese

Dissolve lemon and orange gelatin with boiling water. Cool slightly. Mix crushed pineapple and mandarin orange slices into gelatin mixture. Pour fruit mixture into a 13 X 9 inch shallow dish. Top mixture with marshmallows. Let mixture setup. Mix together salad dressing and prepared mustard. Fold salad dressing mixture into whipped cream. Spread whipped cream mixture over fruit mixture. Sprinkle grated sharp cheese on top. Refrigerate until firm. Makes 12 to 15 servings.

9 ounces pineapple tidbits
2 tablespoons butter or margarine
1 pound canned pumpkin mix
3 eggs, slightly beaten
3/4 cup milk
2 tablespoons flour
1/3 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/2 teaspoon salt
1/4 cup butter
1/4 cup light brown sugar
1/2 cup grated coconut

Drain pineapple well, saving juice. Melt 2 tablespoons butter, stir in pumpkin mix, eggs, pineapple juice and milk. Combine flour with the 1/2 cup brown sugar and granulated sugar, ginger, ground cinnamon, ground cloves, mace and salt. Stir dry ingredients into pineapple and pumpkin mixture; mix thoroughly. Pour mixture into buttered 8 inch square baking dish. Bake, uncovered at 375 degrees for about 40 minutes, or until set. Meanwhile, heat the 1/4 cup butter and 1/4 cup brown sugar and grated coconut until well blended; spread mixture over top of hot pudding. Arrange drained pineapple on top of pudding in a flower design. Place under a oven broiler for about 3 minutes to caramelize top. Makes 6 to 8 servings.