1 cup flaked coconut
1 cup gingersnap cookie crumbs
1/3 cup butter, melted
20 oz crushed pineapple
1 tbsp unflavored gelatin
1 tbsp dry mint leaves
2 tbsp snipped fresh mint
1 pint pineapple sherbet
Make a crust by combining the flaked coconut, gingersnap crumbs and butter. Press into a 9″ pie pan. Bake crust in a preheated 350° F oven for 15-20 minutes. When done shell should be golden brown. Remove pie crust from oven and allow to cool thoroughly.
Drain the crushed pineapple, reserving syrup.
Combine reserved syrup with unflavored gelatin and mint. Bring to a boil, stirring to dissolve gelatin. Strain and remove mint.
Slowly beat pineapple sherbet with gelatin with a rotary mixer. The frozen sherbet will melt and blend at the same time, chilling the gelatin so that the gelatin will begin to thicken.
Fold in the crushed pineapple. It may be necessary to refrigerate this mixture until the pineapple stays suspended. Pour mixture into the prepared pie shell.
Chill until set – 1 to 1 1/2 hours. Garnish with whipped cream (if desired) and fresh mint leaves.
Makes 6 servings.
20 ladyfingers, standard size
2 quarts vanilla ice cream
6 ounces frozen orange juice concentrate
2 packages raspberries
18 ounces crushed pineapple
1 tbsp frozen lemon concentrate
1 tsp almond flavoring
1 tsp imitation rum extract
6 maraschino cherries, chopped
3 tbsp blanched pistachio nuts, chopped
sweetened whipped cream
Line the bottom and sides of a 9″ spring form pan with ladyfingers split in half.
The Orange Layer
Mix 1 quart vanilla ice cream with the frozen undiluted concentrated orange juice. Working quickly to prevent ice cream from becoming too soft. Pour into mold over bottom layer of ladyfingers. Freeze firm.
The Raspberry Layer
Meanwhile, mix raspberries and pineapple in a blender along with lemon concentrate (or puree in a food mill). Strain to remove seeds and freeze until partially frozen. Then place in a chilled bowl and beat lightly. Spoon over the orange layer and refreeze.
The Flavor Layer
Mix almond and rum flavoring along with cherries and nuts with the other quart of vanilla ice cream. Pour this over the raspberry layer and freeze overnight.
Remove from freezer 2 hours before serving. Garnish with whipped cream, strawberries and mint. Makes 12 servings.
2 1/2 cups peach halves
2 1/2 cups sliced pineapple
2 1/2 cups pear halves
2 1/2 cups fresh apricot halves
2 1/2 cups applesauce
Strain fruit. Place ina large baking dish. Cover with applesauce. Dot with butter. Sprinkle with ground ginger.
Bake at 250° F for 1 hour or until mixture bubbles.
2 1/3 cups fine vanilla wafer crumbs
1/2 cup butter, melted
2 1/2 cups crushed pineapple
2 tbsp gelatin
4 egg yolks, slightly beaten
1 cup sugar
2 tbsp lemon peel
1/4 tsp salt.
24 ounces (1 pound 8 ounces) cottage cheese
1 tbsp vanilla extract
2 cups heavy cream, whipped
4 egg whites, stiffly beaten
Mix vanilla wafer crumbs and melted butter; press the crumbs on bottom and sides of a buttered 9″ spring form pan. Drain pineapple, reserving syrup. Soften gelatin in 1/2 cup of pineapple syrup. In double boiler combine egg yolks, sugar, salt, lemon peel and 2 tablespoons pineapple syrup, stirring constantly. Cook over simmering water about 8 minutes or until mixture is like smooth custard. Remove from heat and add dissolved softened gelatin in hot mixture. Add crushed pineapple, cottage cheese and vanilla; fold in whipped cream then egg whites. Pour into the crumb lined pan; chill about 5 hours or until firm. Garnish with pineapple and maraschino cherries. Recipes makes 16 servings of Pineapple Party Cheesecake.
1 package lemon jello
1 cup hot water
1 tall can evaporated milk
8 ounce cream cheese
1 cup sugar
1 tsp vanilla
1/2 pound graham crackers
1/4 pound butter
1 heaping tbsp powdered sugar
1 cup crushed pineapple, drained
Dissolve jello in the hot water and chill until syrupy. Beat the milk which has been chilled for several hours until it forms stiff peaks. Beat the syrupy jello until foamy, then beat it into the milk. Cream the cheese with the sugar and vanilla. Fold into the beaten milk. Fold in the crushed pineapple. Crush crackers fine, add powdered sugar, then melted margarine. Sprinkle half of crumbs in a large rectangular pan. Pour in the cake mixture and top with remaining crumbs. Chill at least 4 hours. Recipe makes 12 servings of Pineapple Cheesecake.