Author: Pineapple

Cantaloupe A’ Parfait

1 package lime Jell-O
1 pint vanilla ice cream
2 1/2 cups crushed pineapple
3 cantaloupes
Juice from can of pineapple, plus water to make 1 1/4 cups liquid

Heat the pineapple juice and water; remove from heat; add lime Jell-O. Stir until gelatin is dissolved. Cut ice cream into pieces and turn into hot mixture. Blend with fork until all ice cream is softened and smoothly mixed. Place mixture in refrigerator until chilled. When partially congealed fold 1 cup crushed pineapple into the mixture. While the parfait is chilling, peel three cantaloupes, cut off the top and remove the seeds.

Spoon the parfait into the hollow of each cantaloupe and replace the top. Return to the refrigerator for complete congealing, allowing three hours. The cantaloupes may be frosted with softened cream cheese if desired. When ready to serve, cut into 1 inch slices with a sharp knife. This is very attractive when served with a large ivy leaf. Recipe makes 10 to 12 servings.

Frozen Pineapple Meringue

3 egg whites
3/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon vinegar
1/2 cup shredded pineapple
1/2 cup nut meats
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
1/4 cup confectioners sugar
1 cup heavy cream, whipped

Beat egg whites to thick foam. Beat in sugar 2 tablespoons at a time. Add vanilla and vinegar and beat until well blended. Divide meringue into 2 equal parts and place each part, shaped to fit refrigerator tray, on greased baking sheets. Bake in slow oven (275 degrees) 40-50 minutes, or until lightly browned. Cool well. Combine pineapple, nut meats, salt and lemon juice. Fold confectioners sugar and pineapple mixture into whipped cream. Place one baked meringue in bottom of refrigerator tray, cover with filling and place second baked meringue. Freeze until center is firm. Cut into slices to serve.

Serves 6-8

Tutti-Fruitti Ice Cream

3 bananas, mashed
Juice of 3 oranges
Juice of 3 lemons
8 ounces crushed pineapple
3 cups sugar
3 cups evaporated milk
1/2 cup chopped cherries

Mix everything together and pour into an ice cream freezer can. Pack ice and salt around can and freeze. Makes one gallon.

Pineapple Cake Recipe

1 package yellow cake mix [1 layer size]
8 3/4 ounces crushed pineapple, well drained
1/2 cup flaked coconut
1/3 cup brown sugar
3 tbsp butter, melted

Prepare cake mix according to package directions. Pour into greased and floured 8x8x2″ baking pan. Bake in a 350° F oven for 30 to 35 minutes. Combine pineapple, coconut, brown sugar and butter. Spread atop cake. Broil 4 to 5″ from heat for 5 to 7 minutes or until golden. Server warm.

Pineapple Orange Freeze Recipe

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.

Pineapple Banana Ice Cream Recipe

1 cup crushed pineapple, drained
1/2 cup sugar
2 cups heavy (whipping) cream
5 bananas, very ripe and soft
1 cup sugar
1 tbsp vanilla extract
1 1/2 tbsp lime or lemon juice
pinch of salt

Add pineapple and 1/2 cup sugar to cream. Let sit for an hour or so. Crush bananas, peeled and scraped and combine with 1 cup sugar, vanilla extract, lime (or lemon) juice and salt. Combine pineapple and banana mixtures and freeze the mixture as for vanilla ice cream.

Peach Cream Freeze

22 ounce can of canned peach pie filling
15 ounces sweetened condensed milk
8 3/4 ounces crushed pineapple, drained
1/4 cup lemon juice
1/4 tsp almond extract
1/2 cup whipping cream
chopped walnuts

In a large mixing bowl combine the peach pie filling, sweetened condensed milk, crushed pineapple, lemon juice and almond extract. Whip cream; fold in peach mixture. Spoon into a 9 x 5 x 3″ loaf pan. Freeze. Unmold and slice. Garnish each serving with additional whipped cream and chopped nuts. Makes 8 servings.

Pineapple Strawberry Ice Cream Pie

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.

Pineapple Ice Cream Delight

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.

Tropical Banana Split Recipe

1/3 cup sugar
1 tablespoon cornstarch
1 cup cold water
2 tablespoons butter
1 cup shredded coconut
8 3/4 ounces crushed pineapple
1/4 cup chopped pecans
2 pints strawberry ice cream
1 pint vanilla ice cream
4 bananas
6 maraschino cherries
whipped screen in aerosol can

Make sauce ahead time by mixing in a 1 quart saucepan the sugar and cornstarch. gradually add cold water. Cook over medium heat, stirring constantly until mixture boils and thickened slightly. Add butter and stir until butter melts. Add coconut, the undrained pineapple and pecans. Place in a refrigerator and chill.

Place two scoops strawberry and one scoop of vanilla ice cream in each banana split dish. Peel bananas. Cut each banana in half crosswise, then cut each in half lengthwise. Put 3 pieces of banana in each dish between the scoops of ice cream. Spoon the syrupy sauce over the top. Garnish with swizzles of whipped cream. Top with a maraschino cherry. Makes 6 servings.