Pineapple Icebox Dessert Recipes

PINEAPPLE ICEBOX CAKE

Steps:

• If your coconut isn't toasted, place in a skillet over medium heat and cook for about 5 minutes, stirring frequently, until light brown. Transfer to a plate to cool completely.
• In a large mixing bowl, combine the can of pineapple (don't drain it - everything goes in), the sour cream, the vanilla extract (if using) and both packages of the vanilla pudding.
• In a smaller mixing bowl, whip the heavy cream and powdered sugar, starting on low speed and working your way up to high, until medium peaks have formed.
• Fold the whipped cream into the pineapple and pudding mixture.
• Spread 1/3 of the filling mixture evenly over the bottom of a 2-quart casserole dish. Lightly sprinkle with coconut. Top with a layer of the crackers, breaking as needed to fill in gaps. A little space is okay. Repeat.
• Top the last layer of crackers with the last third of the filling and the remaining coconut. Cover with plastic wrap.
• Refrigerate at least 2 hours before serving so the graham crackers have a chance to soften. May be made up to the night before serving.

PINEAPPLE ICEBOX DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

PINEAPPLE ICEBOX DESSERT

Steps:

• Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
• Drain pineapple, reserving 1/4 cup juice.
• Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
• Cover and refrigerate overnight. To serve cut into squares.

PINEAPPLE ICEBOX DESSERT

Steps:

• Day before serving, lightly grease 8 inch square cake pan, pack half the crumbs in bottom of pan. In medium bowl, with wooden spoon, cream butter and sugar until fluffy. Add egg beating well. Drain pineapple well, reserving syrup for pineapple sauce. Fold in pineapple and pecans. Fold in whipped cream just until well combined. Turn into prepared pan, spreading evenly, sprinkle with rest of crumbs. Cover top of pan with foil or plastic wrap. Refrigerate for 24 hours. Pineapple sauce: In small sauce pan combine sugar and corn starch, mix well. Measure reserved pineapple syrup and if necessary add water to make 3/4 cup. Gradually add pineapple juice stirring until smooth. Add lemon peel and crushed pineapple. Bring to boiling over medium heat, stirring, boiling until mixture is thickened and translucent. Cover and refrigerate.

PINEAPPLE ICEBOX CAKE

Steps:

• In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
• In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
• To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

PINEAPPLE ICEBOX PUDDING

Steps:

• Mix together eggs, sugar, butter, and beat until light.
• Crumble 2/3 of the vanilla wafters in the bottom of a 9x13 pan.
• Spread mixture evenly over top of cookie crumbs.
• Add pineapple, then cream, then nuts, and cover with remaining vanilla wafters.
• Cover and chill to allow flavors to blend before serving.
• Remove 30 minutes before serving.

PINEAPPLE ICEBOX CAKE

Steps:

• Cut the cake into one inch thick slices.
• Cream butter and icing sugar until fluffy.
• Add egg yolks one at a time, beating after each addition and scraping the sides.
• Add vanilla, pineapple and brazil nuts.
• Beat egg whites until stiff but moist and fold into mixture gently.
• Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
• Cover with foil and freeze for 24 hours.
• When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
• Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.