20 ounces pineapple chunks
1 1/2 ounces dark rum
3 1/2 ounces vanilla flavored whipped dessert mix
1/2 cup milk
1/2 cup shredded coconut
1/4 cup sliced macadamia nuts
maraschino cherries

Drain Pineapple, reserving syrup. Add dark rum to pineapple and toss gently to coat all fruit thoroughly. Cover and then place in refrigerator to chill for several hours or overnight.

Place vanilla flavored dessert mix in a deep mixing bowl. Add cold milk and beat with an electric mixer on low speed until well blended. Increase mixer speed to high and beat for another minute.

Drain marinated pineapple chunks reserving marinade in a 1 cup Pyrex measurer. Add enough reserved pineapple syrup to make 1/2 cup. Pour into the deep bowl with the vanilla flavored dessert mix. Mix with an electric mixer on low until well blended, then increase mixer speed to high and beat for 2 more minutes. Stir in shredded coconut and drained pineapple chunks.

Spoon evenly into six dessert dishes. Sprinkle top of each dish with sliced macadamia nuts and top with a maraschino cherry. Place in refrigerator and chill for one hour before serving.

Recipe makes 6 servings of Captain’s Choice Dessert.

1 tbsp plain gelatin
1/4 cup cold water
1/2 cup milk, scalded
2 egg yolks
1/4 cup sugar
1/2 cup whipping cream
2 tbsp lemon juice
1 cup crushed pineapple

Soften gelatin in water for 5 minutes. Add milk and stir until gelatin is dissolved. Beat egg yolks until thick then combine with sugar in top of a double boiler. Add gelatin mixture and cook, stirring continuously, over boiling water with medium heat until sugar has dissolved. Remove from heat and let cool until thickening begins.

Whip heavy cream in a cold bowl until thick. Add lemon juice, then gently fold in the gelatin mixture and crushed pineapple. Pour into a chilled mold and refrigerate until firm.

Recipe makes 6 servings of Pineapple Bavarian Dessert.

2 1/2 cups pineapple tidbits in juice
2/3 cups instant rice
1 cup mandarin orange segments, drained
1 1/2 cups tiny marshmallows
1 cup sour cream
2 tbsp sugar

Drain pineapple and measure 2/3 cup of juice. Bring the pineapple juice to a boil in a small saucepan. Stir in rice. Cover and let stand 5 minutes for rice to steam. Remove cover from pan and fluff rice with a fork. Let cool. Combine the pineapple tidbits, orange segments, marshmallows, rice, sour cream and sugar. Cover and refrigerate for several hours.

Recipe makes 6 servings of Ambrosia Salad.

1 pint grape juice
1/2 cup tapioca
1 cup sugar
1/2 cup chopped walnuts
juice and rind of 1 large orange
9 ounces crushed pineapple
crushed vanilla wafers
whipped cream

Cook grape juice and tapioca in a double boiler until thick. Remove from heat. Add rest of ingredients except wafers and whipped cream. Mix well. Arrange layers alternately with vanilla wafers, ending with a topping of the grape tapioca mixture. Chill for at least 1 hour. Top with whipped cream.

Makes 8 servings.

2/3 cup sweetened condensed milk
2 cups hot water
3 tablespoons quick cooking tapioca
1/4 teaspoon salt
2 eggs, separated
1 1/2 cups crushed pineapple, drained
1 tablespoon lemon juice

Blend sweetened condensed milk with hot water and heat in top of double boiler. Add tapioca and salt to milk mixture. Cook mixture 15 minutes. Stir small amount of cooked mixture into slightly beaten egg yolks. Then combine with remaining tapioca mixture. Add pineapple and lemon juice. Cook for 2 minutes longer. Remove mixture from heat; fold in stiffly beaten egg whites. Chill mixture. Serves 6

1 tablespoon unflavored gelatin
1/3 cup lemon juice
4 eggs, separated
1/4 teaspoon salt
14 ounces sweetened condensed milk
2 1/2 cups crushed pineapple

In top of double boiler, sprinkle gelatin over lemon juice to soften. Add slightly beaten egg yolks and salt to double boiler. Cook mixture over hot water; stir until gelatin is dissolved. Stir in sweetened condensed milk, pineapple and syrup. Remove top of double boiler from heat; place in ice water. Stir mixture frequently until it mounds slightly when dropped from spoon. In large size bowl beat egg whites until stiff but not dry. Thoroughly fold gelatin mixture into beaten egg whites. Carefully turn mixture into prepared dish. Tear a 20 to 22 inch length of aluminum foil; fold lengthwise in half. Wrap around a 1 quart souffle or straight sided baking dish to form a 4 inch collar above the edge of the dish. Tie with string or fasten with tape. Chill in refrigerator 4 to 5 hours or until firm. At serving time carefully remove foil collar.