Pineapple Under The Sea Recipes

PINEAPPLE UNDER THE SEA

Steps:

• For the pineapple cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment and spray the sides with cooking spray.
• In a mixer, blend the granulated sugar and shortening, then add the milk, cherries, whole egg and egg white and mix to combine. In a bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients to the mixer and mix until smooth.
• Lay down 4 pineapple slices in each pan and fill three-quarters of the way with the batter. Bake until golden brown, about 35 minutes. Let cool slightly, then remove the cakes from the pans to a wire rack to cool completely.
• For the strawberry filling: In a mixer, beat the cream cheese and butter until fully incorporated. Mix in the vanilla. Slowly beat in the confectioners' sugar until smooth and fluffy. Fold in the strawberry preserves.
• Spread the strawberry filling in between the 2 layers of cake. Smear a very thin coating of the strawberry filling around the sides and top of the stacked cake.

UNDER THE SEA SALAD- AMISH STYLE

Steps:

• BOTTOM LAYER:.
• Prepare jello following directions on box. When partly set, add pineapple and nuts.
• Put in bottom of pan. Chill.
• CENTER LAYER.
• Prepare jello.
• Whip cream.
• Add cream cheese.
• Add cream cheese and cream mixture to partly set jello. Pour on top of completely set lime jello.
• TOP LAYER:.
• Prepare jello. Pour on top of completely set lemon jellow.
• Chill until completely set.

UNDER THE SEA SALAD

Steps:

• Dissolve gelatin in boiling water.
• Add juice of pineapple tidbits and lemon juice.
• Pour 1 1/4 cups into loaf pan.
• Chill until set.
• Blend remaining gelatin and softened cream cheese, add pineapple.
• Spoon over set Jello.
• Chill until firm.
• Unmold onto a plate.