2 small fresh pineapples
sugar
1/2 pint pineapple juice
1/4 pint water
8 ounces sugar
Juice of 1 lemon and rind
1/2 pint whipped cream, whipped
3 tbsp Kirsch

Cut pineapples in half lengthwise, leaving on the green tops. With a fork; scrape the flesh and juice into a bowl, discarding the hard core and being careful not to break through the shell. Sprinkle the insides of the shells with a little sugar and chill in the refrigerator until ready to use. Mash flesh of the 2 pineapples with a fork. Place pineapple in a saucepan. Add pineapple juice, water, sugar and the grated lemon rind. Bring to a boil and boil for 5 minutes. Strain; add lemon juice and freeze for 4 hours. Whisk mixture with a fork; fold in whipped cream and Kirsch; return to freezer. Just before serving, spoon mixture into chilled pineapple shells and serve immediately. Recipe makes 4 servings of Pineapple Marquise Dessert.

24 marshmallows
1 1/2 cup unsweetened pineapple juice
2 tbsp lemon juice
2 tbsp sugar
2 egg whites
1/8 tsp salt

Heat marshmallows with 3/4 cup pineapple juice over hot water, folding over and over until marshmallows are half melted. Remove from heat, add remaining pineapple juice, lemon juice and 1 tablespoon sugar. Continue folding until mixture is thick and spongy. Cool. Beat egg whites and salt until nearly stiff; add remaining sugar and beat until stiff. Fold egg whites into marshmallow mixture, pour into freezing tray and freeze until firm. Recipe makes 6 servings of Pineapple Mallobet Dessert.

6 ounces cream cheese
2 tbsp mayonnaise
2 tbsp sugar
2 cups whole cranberry sauce or
2 cups frozen strawberries
1 cups crushed pineapple or 1 cup pineapple tidbits, drained
1/2 cup chopped walnuts
1 cup whipping cream, whipped

Soften cream cheese. Then blend cream cheese in with mayonnaise and sugar, add fruits and nuts, fold in whipped cream. Pour into a 8″ x 2″ x 2″ loaf pan. Freeze firm (takes about 6 to 8 hours or overnight). When ready to serve, let stand at room temperature about 15 minutes. Turn out on lettuce; slice dessert into serving portions. Recipe makes 8 to 10 servings of Pink Arctic Freeze Dessert.

20 ounces crushed pineapple
1 package marshmallows
1 cup walnuts or pecans
4 tbsp tarragon vinegar
4 egg yolks, beaten
3 tbsp sugar
4 pint whipping cream

Put pineapple in a mixing bowl. Cut marshmallows and pecans (or walnuts) into small pieces; add to pineapple. Place in refrigerator to cool. Mix in a double boiler the vinegar, egg yolks and sugar; cook at medium heat until mixture is thick; cool. Whip cream with hand mixer on high until thick and fluffy, Add fruit and cooked mixture to whipped cream. Freeze. Makes 6 servings of Tarragon Frozen Pineapple Dessert.

2 cup miniature marshmallows
2 1/2 cups crushed pineapple
1/2 cup heavy cream, whipped
1/2 cup salad dressing
4 bananas, diced
1 cup diced poaches, fresh or frozen
1 cup sliced. strawberries, fresh or frozen

Heat marshmallows and pineapple together until marshmallows are melted. Cool until slightly thickened. Fold in whipped cream, salad dressing and fruit; blend. Freeze to firm stage and cut in squares for serving. Recipe makes 12 servings of Frozen Fruit Dessert.

3 cup mashed bananas
2/3 cup sugar
1/8 tsp salt
1/2 cup pineapple juice
1 tbsp lemon juice
2 tbsp cognac
1 tsp powdered ginger
2 egg whites, beaten stiff

Mix together the bananas, sugar, salt, pineapple juice, lemon juice, cognac and ginger. Fold in the egg whites. Divide among 8 sherbet cups. Place them in freezer section of the refrigerator or home freezer until sot. Makes 8 servings of Frozen Banana Dessert.

1 cup pineapple juice
4 cups orange juice
24 large. marshmallows
pinch of salt
1 pint of whipping cream
vanilla wafer crumbs

Heat orange and lemon juices and dissolve marshmallows and pinch of salt. Remove from heat. When cool, whip in pint of cream until semi-jobbed and put half in pan 4″ x 10″. Add layer of crumbs, spoon in rest of mixture and add another 1/8″ layer of wafers and place in freezer. 6 to 8 servings of Frozen Dessert.

1 pkg. unflavored gelatin
2 pounds canned crushed pineapple
3/4 cup mint-flavored apple jolly
1 pint heavy cream
2 tsp confectioners sugar

Chill all ingredients. Dissolve gelatin in 1 cup of juice from the pineapple. Melt jelly; mix in pineapple. Add gelatin mixture. Whip cream with sugar; fold into gelatin mixture.

1 cup diced pineapple
Juice from 2 oranges
2 bananas mashed smooth
2/3 cup sugar
10 marshmallows, cut fine
2 cups cream, whipped
1 small bottle maraschino cherries, cut fine

Soften marshmallows in juice, drained from pineapple. Add orange juice, sugar, pineapple, nuts, marshmallows. Fold in whipped cream and freeze. Serves 8 to 10.

1 tsp unflavored gelatin
1 tbsp cold water
1 cup milk
4 cup cooked drained pineapple
1 tbsp lemon juice
1/3 cup sugar
1/8 tsp salt
2 tsp pure vanilla extract
1 cup heavy cream, whipped

Soften gelatin in cold water. Dissolve over hot water and add milk slowly. Add pineapple and lemon juice. Add remaining ingredients except whipped cream. Mix and chill. Beat thoroughly and fold in whipped cream. Freeze in refrigerator tray. Serves 6-8.