Soften gelatin in water for 5 minutes and dissolve in double boiler over boiling water. Add milk and sugar; mixing well. Refrigerate until mixture begins to thicken and then beat slightly. Fold in pineapple, strawberries, walnuts, whipped cream and egg white. Cover and chill until firm. Serve with additional chopped walnuts.

Makes 6 servings of Royal Pineapple Cream.

Tags: Royal, Pineapple, Cream, Jello, Dessert, Strawberries

While stirring continuously, dissolve the Jello in boiling water. Then blend in cottage cheese using an electric mixer on low speed being careful not to spill the boiling hot water. Allow to cool until the mixture begins to thicken.

Mince the maraschino cherries. Whip the whipping cream until stiff. Add the pineapple and cherries to the Jello mixture and then gently fold in the whipped cream until well blended.

Turn into a chilled mold and refrigerate until firm.

Recipe makes 6 servings of Pineapple Lime Jello Dessert.

Tags: Pineapple, Lime, Cherry, Dessert, Jello

Drain Pineapple, reserving syrup. Add dark rum to pineapple and toss gently to coat all fruit thoroughly. Cover and then place in refrigerator to chill for several hours or overnight.

Place vanilla flavored dessert mix in a deep mixing bowl. Add cold milk and beat with an electric mixer on low speed until well blended. Increase mixer speed to high and beat for another minute.

Drain marinated pineapple chunks reserving marinade in a 1 cup Pyrex measurer. Add enough reserved pineapple syrup to make 1/2 cup. Pour into the deep bowl with the vanilla flavored dessert mix. Mix with an electric mixer on low until well blended, then increase mixer speed to high and beat for 2 more minutes. Stir in shredded coconut and drained pineapple chunks.

Spoon evenly into six dessert dishes. Sprinkle top of each dish with sliced macadamia nuts and top with a maraschino cherry. Place in refrigerator and chill for one hour before serving.

Recipe makes 6 servings of Captain’s Choice Dessert.

Tags: Captains, Choice, Dessert, Recipe, Macadamia, Nuts, Maraschino, Cherry, Pineapple

Combine condensed milk and lemon juice. Stir until thickened. Add cherries, pineapple, marshmallows and whipped cream. Line a 9″ tube pan with aluminum foil; stand ladyfingers around edge of tube pan. Carefully pour filling into pan so as not to disturb the ladyfingers. Lay additional ladyfingers on top of filling. Refrigerate for 6 hours or overnight. Recipe makes 10 servings of Hawaiian Refrigerator Cake.

Tags: Hawaiian, Refrigerator, Cake, Recipe, Pineapple

Dissolve lemon Jello in hot pineapple juice. Allow to cool to room temperature. Cream egg yolks and sugar together and then add lemon Jello/pineapple mixture. Add rum and lemon juice. In a separate bowl, beat the egg whites until stiff and add whipped cream. Gently fold all ingredients together. Line an 8″ spring form baking pan with ladyfingers. Pour the pineapple/Jello mixture over top of the ladyfingers to fill pan. Cover and refrigerate for 24 hours. Recipe makes 8 servings of Rum Ice Box Cake.

Tags: Rum, Ice, Box, Cake, Recipe, Pineapple, Jello

Soften gelatin in water for 5 minutes. Add milk and stir until gelatin is dissolved. Beat egg yolks until thick then combine with sugar in top of a double boiler. Add gelatin mixture and cook, stirring continuously, over boiling water with medium heat until sugar has dissolved. Remove from heat and let cool until thickening begins.

Whip heavy cream in a cold bowl until thick. Add lemon juice, then gently fold in the gelatin mixture and crushed pineapple. Pour into a chilled mold and refrigerate until firm.

Recipe makes 6 servings of Pineapple Bavarian Dessert.

Tags: Pineapple, Bavarian, Dessert, Recipe

Drain pineapple and measure 2/3 cup of juice. Bring the pineapple juice to a boil in a small saucepan. Stir in rice. Cover and let stand 5 minutes for rice to steam. Remove cover from pan and fluff rice with a fork. Let cool. Combine the pineapple tidbits, orange segments, marshmallows, rice, sour cream and sugar. Cover and refrigerate for several hours.

Recipe makes 6 servings of Ambrosia Salad.

Tags: Ambrosia, Dessert, Salad, Recipe

Cook grape juice and tapioca in a double boiler until thick. Remove from heat. Add rest of ingredients except wafers and whipped cream. Mix well. Arrange layers alternately with vanilla wafers, ending with a topping of the grape tapioca mixture. Chill for at least 1 hour. Top with whipped cream.

Makes 8 servings.

Tags: Grape, Juice, Tapioca, Recipe

Blend sweetened condensed milk with hot water and heat in top of double boiler. Add tapioca and salt to milk mixture. Cook mixture 15 minutes. Stir small amount of cooked mixture into slightly beaten egg yolks. Then combine with remaining tapioca mixture. Add pineapple and lemon juice. Cook for 2 minutes longer. Remove mixture from heat; fold in stiffly beaten egg whites. Chill mixture. Serves 6

Tags: Pineapple, Tapioca, Cream, Recipe

In top of double boiler, sprinkle gelatin over lemon juice to soften. Add slightly beaten egg yolks and salt to double boiler. Cook mixture over hot water; stir until gelatin is dissolved. Stir in sweetened condensed milk, pineapple and syrup. Remove top of double boiler from heat; place in ice water. Stir mixture frequently until it mounds slightly when dropped from spoon. In large size bowl beat egg whites until stiff but not dry. Thoroughly fold gelatin mixture into beaten egg whites. Carefully turn mixture into prepared dish. Tear a 20 to 22 inch length of aluminum foil; fold lengthwise in half. Wrap around a 1 quart souffle or straight sided baking dish to form a 4 inch collar above the edge of the dish. Tie with string or fasten with tape. Chill in refrigerator 4 to 5 hours or until firm. At serving time carefully remove foil collar.

Tags: Pineapple, Puff, Recipe