Category: Desserts

Frozen Christmas Pudding Recipe

1 1/2 cups vanilla wafers
1/2 cup chopped nuts
8 ounces candied fruit
2 1/2 cups crushed pineapple, drained
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 marshmallows
1/8 cup hot pineapple juice (reserved from crushed pineapple)
1 cup whipping cream

Dissolve marshmallows and hot pineapple juice; add all other ingredients except for cream; mix well. Whip heavy cream until stiff and fold into mixture. Line pan with vanilla wafers, leaving some crumbs to sprinkle on top. Add mixture and sprinkle with vanilla crumbs over top; freeze until firm. Remove from pan; slice and serve. Recipe makes 8 servings

Brazil Nut Marshmallow Cream Dessert Recipe

1/2 pound marshmallows
1/2 cup diced pineapple
12 candied cherries, sliced
3/4 cup sliced Brazil nut meats
1 cup heavy cream, whipped
6 candied cherries
6 whole Brazil nut meats

Cut marshmallows into 1/8’s with a wet knife. Combine with pineapple, cherries and sliced nuts. Fold whipped cream into marshmallow mixture. Chill for several hours and then pile into sherbet glasses. Garnish with cherries and whole Brazil nuts. Recipe serves six.

Strawberry and Pineapple Parfait

1 package coconut macaroon mix
2 cups commercial sour cream
2 tablespoons brown sugar
2 cups cubed sweet fresh or canned pineapple
1 cup strawberries, sliced, drained, sweetened

Prepare macaroons as directed on package. Cool. Finely crumble 10 macaroons into a bowl; blend in sour cream and sugar. Cover and chill for two to three hours. When serving, layer chilled fruits and sour cream mixture in Parfait glasses or dessert dishes; serve immediately. Recipe makes six to eight servings.

Ambrosia Pudding Recipe

1 package instant vanilla pudding
2/3 cups orange juice
9 ounces crushed pineapple
1 cup heavy cream, whipped
18 vanilla wafers
1/2 cup flaked coconut

Prepare vanilla pudding according to package directions using orange juice for the liquid. Add pineapple; fold in whipped cream and pile in sherbet glasses. Talk wafers around side; chill. Top with coconut flakes. Makes 6 servings.

Another Pineapple Parfait Recipe

20 ounces pineapple chunks
3 ounces lemon Jell-O
1 cup evaporated milk
2 tablespoons lemon juice
1 cup chopped celery
1/2 cup chopped nuts
1/3 cup mayonnaise

Drain pineapple; reserve syrup. Heat 1 cup pineapple syrup to boiling; pour over Jell-O. Stir to dissolve. Chill until thickened. Chill evaporated milk in freezer until crystals form; whip until stiff. Add lemon juice; whip very stiff. Add remaining ingredients to gelatin; fold into whipped milk mixture along with pineapple chunks. Place in tall glasses; chill until firm. Recipe makes 6 servings.

Pineapple Strawberry Parfait Recipe

1 pint strawberries
1/2 cup crushed pineapple and juice
2 tablespoon sugar
1 pint strawberry ice cream

Hull strawberries and crush. Cook pineapple sugar until sugar is dissolved. Cool slightly and pour over strawberries. Play some of mixture in bottom of parfait glasses; add small ball of ice cream; cover with strawberry mixture and add another ball of ice cream. Top with whipped cream. Serves six.

Pineapple Parfait Recipe

20 ounces sliced pineapple
4 egg yolks
5 tablespoons sugar
1 teaspoon gelatin
1 tablespoon cold water
1 pint heavy cream

Beat egg yolks light. Add sugar and mix with 3/4 cups pineapple juice. Stir over heat until thick as cream. Remove from heat and add gelatin which has been soaked for five minutes and cold water. Add pineapple and cool. Fold into cream and freeze.

Party Parfaits

1 cup sour cream
1 cup flaked coconut
1 cup pineapple chunks
1 cup mandarin oranges
1 pint orange ice or one lemon cream

Combine all ingredients except the ice and chill thoroughly. Spoon into parfait glasses alternating with lime or orange ice.

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