14 ounces sweetened condensed milk
20 ounces crushed pineapple
42 ounces carbonated orange soda
In a medium bowl combine all ingredients. Blend well. Pour into 2 ice cube trays. Freeze about 2 hours or until a firm mush forms. Turn into a large size electric mixer bowl; break into pieces. Beat until smooth. Return to ice cube trays and place in freezer for another 2 hours or until firm.
1 tablespoon lemon juice
1 cup marshmallow creme
1 package defrosted frozen strawberries
2 1/2 cups partially defrosted pineapple cubes
1 pint whipped cream
2 graham cracker pie crusts
Blend lemon juice and marshmallow creme. Add strawberries (slightly drained) and pineapple. Fold in whipped cream. Partially freeze this mixture then pour into graham cracker pie crusts. Place in freezer until firm. Remove from freezer a few minutes before serving and let sit before slicing. Makes two 8″ Pineapple Strawberry Ice Cream Pies.
1 Package Lime Jello
1 cup boiling water
1 pint vanilla ice cream
1 cup crushed pineapple
1/2 cup nuts, finely chopped
Dissolve Jello in boiling water. Add ice cream and stir until melted. Mix in crushed pineapple and chopped nuts. Cover, and refrigerate until firm but don’t freeze. Makes 8 servings of Pineapple Ice Cream Delight.
12 large marshmallows
1 tablespoon pineapple juice
1/8 teaspoon green food color
1/8 teaspoon peppermint extract
1 cup crushed pineapple
1/4 cup salad dressing
1/4 cup whipped cream
Melt marshmallows in pineapple juice over low heat. Add food color and peppermint extract. Let cool. At pineapple, salad dressing and whipped cream. Cover and freeze until firm. Makes 4 servings.
9 ounces crushed pineapple
3 ounces cream cheese, softened
7 ounces 7-Up
2 1/4 cups frozen peaches, thawed, drained and diced
1 cup seedless grapes, halved
1 cup whipped cream
1 1/2 cup miniature marshmallows
Blend pineapple into cheese. Stir in 7-Up. Mixed fruit into the mixture. Freeze until partially thickened. Fold whipped cream and marshmallows into the cheese mixture. Freeze until firm. Let stand at room temperature for a few minutes before serving. Recipe makes 8 to 10 servings of Fruit Mallow Fizz.
6 ounces cream cheese
1 teaspoon salt
2 tablespoons mayonnaise
3 tablespoons lemon juice
1/2 cup crushed pineapple, drained
1/2 cup maraschino cherries, coarsely chopped
1/2 cup pecans, coarsely chopped
2 cups ripe bananas, diced
1/2 cup marshmallows, diced
1 cup whipped cream
Mash cheese. Blend with salt, mayonnaise and lemon juice. Mix well. Fold in pineapple, cherries, nuts, bananas and marshmallows. Fold in whipped cream. Freeze until firm. Makes 8 to 10 servings of Iced Pineapple and Fruit Salad.
1 1/2 teaspoons unflavored gelatin
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup pale dry ginger ale
1/4 cup crushed pineapple, drained
1/3 cup diced pears
1/4 cup halved strawberries
1/3 cup chopped nuts
1/3 cup mayonnaise
1/2 cup heavy cream, whipped
Soak gelatin and orange juice for five minutes; add lemon juice. Place over boiling water and stir until gelatin is dissolved. Add sugar and ginger ale. Stir until sugar is dissolved. Add fruits and nuts. Mix thoroughly. Fold in mayonnaise and whipped cream. Pour mixture into small freezing tray. Freeze until mixture is firm. Recipe makes six servings of Frozen Ginger Ale Jumble.
3 ounces cream cheese
1/4 cup mayonnaise
1 tablespoon lemon juice
2/3 cup whipping cream, chilled
1/2 cup sugar
pinch of salt
1/2 cup seedless raisins, plumped*
1/4 cup candied cherries, sliced
3/4 cup crushed pineapple
endive or watercress
Soften cheese and blend thoroughly with mayonnaise and lemon juice. Pour whipping cream into a cold bowl and beat until stiff. Fold in salad dressing mixture, but only until just mixed. Then fold in remaining ingredients except greens. Mix lightly but thoroughly. Turn into wax paper lined refrigerator tray and freeze until firm (at least four hours). Cut into thick slices, remove paper, place on endive and serve plain. They also serve with additional mayonnaise on top. Recipe makes 6 to 8 servings of Frozen Fruit Salad.
To Plump Raisins: wash raisins and turn into a colander. Cover colander in place over boiling water and let steam for five minutes. Let cool.
20 ounces fruit cocktail
9 ounces crushed pineapple
20 ounces apricot halves
3 ounces lemon Jell-O
2 bananas, sliced
juice of 1 lemon
1/4 teaspoon salt
1/2 cup heavy cream, whipped
1/2 cup mayonnaise
Drain juice from fruits reserving 2 cups. Heat 2 cups of reserve juice and add to the Jell-O. Place Jell-O in a bowl, cover and refrigerate until chilled and Jell-O become syrupy. combined grapefruits, bananas, lemon juice and grind. Stir into Jell-O. Add salt to whipped cream; blend in mayonnaise. Pour into 2 refrigerator trays. Freeze at least 3 hours. Then cut into small squares. Pressed fork tines into squares to make a socket and insert perky pieces of lettuce. Serve in lettuce cups. Recipe makes 8 servings of Pineapple Frozen Salad Supreme.
15 ounces condensed milk
juice of 2 lemons
8 1/4 ounces crushed pineapple, drained
22 ounces cherry pie filling
2 cups prepared whipped topping mix such as Cool Whip
Combine first four ingredients and mix together thoroughly. Fold in prepared whipped topping. Pour into a 13 x 9 x 2 inch pan. Cover and freeze. Cut into squares to serve. Recipe makes 10 to 12 servings of Frozen Pineapple Cherry Salad.