Pineappleandjellypudding Recipes

PINEAPPLE AND JELLY PUDDING

Steps:

• Mix jello with boiling water and preserved juice.
• Put in fridge to set.
• Whip cream and mix in crushed pineapple. Fold.
• When jello has almost set, beat it with an egg beater, folding jello into cream.
• Refrigerate overnight.
• Serve with ice cream.

PINEAPPLE JELLY

Steps:

• 1. Sterilize your jars & heat your lids, and have your rings ready.
• 2. Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
• 3. When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
• 4. Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.

PINEAPPLE PUDDING

Steps:

• Whip pudding, cream and pineapple juice until firm.
• Fold in crushed pineapple pieces.
• Chill for an hour or so before serving.
• Simple as that!

PINEAPPLE DELICIOUS PUDDING

Steps:

• Cream butter and sugar together until light and fluffy.
• Blend in flour, followed by pineapple.
• Whisk egg yolks and milk together.
• Lightly mix in the pineapple mixture.
• Beat egg whites until soft peaks form.
• Fold lightly into pineapple mixture.
• Pour into a greased oven-proof casserole dish.
• Bake in a moderately hot oven (190c) for 35 to 40 minutes, or until golden brown.
• The top should be a cakey crust with a custard consistency underneath.
• Serve with cream, ice cream and a dusting of icing sugar.

LAYERED PINEAPPLE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
• Add 3 eggs yolks and milk to the dry ingredients and combine together.
• Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
• Remove from heat.
• Stir in vanilla extract.
• Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
• Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
• Pour approximately 1/2 of the remaining custard over the pineapple.
• Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
• Beat egg whites until soft peaks form.
• Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
• Carefully spoon the egg whites over the entire custard making sure to seal to edges.
• Bake 15-20 minutes until egg whites are lightly browned.
• Enjoy Warm!
• Refrigerate leftovers, unless it's like at my house and there are none!