2 cups rice (boiled)
2 cups pineapple chunks
2 cups whipped cream
2 cups sugar

Boil rice until it is tender. Cool. Add pineapple and sugar to the rice and mix. Whip the cream and fold it into the rice and pineapple. Chill. Glorified Rice is a Norwegian dessert where the custom is to serve this dessert on Christmas Eve.

6 ounces orange-pineapple gelatin
2 cups boiling water
13 1/2 ounces pineapple tidbits
1/2 cup chopped pecans
2 bananas, sliced
2 tbsp slivered candied ginger
maraschino cherries
1 cup whipping cream

Dissolve gelatin in boiling water. Drain pineapple, measuring syrup. Add cold water to make 1 1/2 cups; add to gelatin. Chill until very thick. Fold in pecans and bananas. Pour into a 1 1/2 quart ring mold. Chill until firm. Whip the cream; fold in drained pineapple and ginger. Chill. To serve, unmold ring and spoon pineapple mixture into center. Garnish with quartered maraschino cherries if desired. Recipe makes 8 to 10 servings of Banana Nut Ring.

3 cups frozen pineapple juice
3 cup sugar
12 eggs
1/2 cup raisins

Boil pineapple juice and sugar together until about a pint of syrup remains. Reserve 1 cup syrup. Beat eggs until light and fluffy; add remaining syrup. Add raisins; pour into 2 quart mold. Place mold in pan of water. Bake at 350° F for 1 hour or until done. Cool. Place on a platter; pour reserved syrup over custard. Garnish with pineapple, if desired.

1 cup sugar
1 cup pineapple juice
2 eggs
1 package lemon Jello
1 tall can evaporated
milk (very cold)
1 Angel Food cake

Beat eggs, add sugar, then juice and cook in double boiler until consistency of custard. Remove from heat, add Jello, dissolve and let cool. Beat chilled milk and fold into custard. Pour over broken angel food cake pieces. Recipe makes 8 to 1O servings of Pineapple Supreme Dessert.

1 1/2 cups crushed vanilla wafers
1 1/2 tbsp butter, melted
1/2 cup soft butter
1 cup confectioners sugar
1 egg
2 1/2 cups crushed pineapple, well drained
1 cup whipping cream, whipped

Mix half of the wafer crumbs and the melted butter; press firmly and evenly on bottom of square pan 8″ x 8″ x 2″. Beat 1/2 cup soft butter, confectioners sugar and egg until light and fluffy. Spread over crumbs in pan. Fold pineapple into the whipped cream. Spread over butter & sugar mixture. Sprinkle with remaining crumbs. Refrigerate for 12 hours or longer. Cut into squares. Recipe makes 9 servings of Pineapple Wafer Dessert. Refrigerate any leftover dessert immediately.

1 cup crushed pineapple
1/4 cup sugar
1 tsp lemon juice
1 tbsp gelatin
1/4 cup cold water
1/2 cup heavy cream
1/4 cup macaroon crumbs

Scald the pineapple juice with the sugar. Add the lemon juice and dissolve in it the gelatin previously softened in the cold water. Chill and when almost at the setting point fold in the stiffly beaten cream and the macaroon crumbs. Pile high in sherbet glasses or a deep serving dish. Makes 4 servings of Pineapple Macaroon Charlotte.

42 large marshmallows
1 cup milk
10 1/2 ounces crushed pineapple, drained
1 cup cream, whipped
1 1/2 tsp pure vanilla extract
1/2 cup nuts
3 cups crushed honey graham crackers

Melt marshmallows with milk in double boiler; cool. Add the drained pineapple to marshmallow mixture. Mix well, Fold whipped cream into the marshmallow and pineapple mixture. Add pure vanilla extract. Cover bottom of dish (7″ x 11″) with 2 cups graham crackers. Add the marshmallow mixture and top with remaining 1 cup graham crackers. Chill until set; cut. Recipe makes 6 servings of Pineapple Angel Fluff Dessert.

1/2 cup moist pitted dates, chopped
1 tbsp lemon juice
1 cup crushed pineapple
2/3 cup whipping cream
1 tbsp sugar
1/16 tsp salt
4 marshmallows

Cut dates into pieces the size of peas. Pour lemon juice over them. Turn pineapple into a sieve to drain. Pour cream into a 2 quart mixing bowl; whip until about stiff, then add sugar and salt and whip until stiff. Fold in the pineapple and dates until well distributed, using a rubber scraper. Cut marshmallows into eighths; place in mixing bowl. Turn the pineapple-date whip carefully over the marshmallows. Use marshmallows only if date whip is to stand in refrigerator to absorb any liquid which forms. If dessert is served immediately no marshmallows are needed. Makes 5 servings of Pineapple Date Whip.

6 large apples (3″ in diameter)
1/4 cup light brown sugar
1/2 cup crushed pineapple, drained
2 tbsp butter

Start oven 10 minutes before baking; set to moderate (350° F). Wash, then core apples carefully, using apple corer. Fit apples stem side up in a 6 1/2″ x 10 1/4″ x 1 3/4″ baking dish. It is important that apples fit snugly in baking pan for perfect baking. Fill holes with brown sugar and crushed pineapple. Dot with butter. Pour enough water around apples to barely cover bottom of pan. Bake 45 minutes to 1 hour or until apples test tender when pierced with toothpick or fork. Remove to cake rack to cool. Serve lukewarm or cold. Makes 6 servings of Pineapple Stuffed Baked Apples.

3 ounces raspberry Jello
dash of salt
1 cup boiling water
8 3/4 oz. crushed pineapple
1 banana, mashed
1 cup finely cut or miniature marshmallows
Dissolve Jello and salt in boiling water. Drain pineapple; measuring syrup. Add cold water to make 3/4 cup; add to Jello. Chill until very thick. Then whip until fluffy. Fold in pineapple, banana and marshmallows. Pour into a 1 1/2 quart mold or serving dish. Chill until firm. Unmold; serve with a fruit sauce if desired. Makes about 6 cups or 8 servings of Banana Fluff.