Pineapple Icebox Pudding Recipes

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.

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.

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

Steps:

• Empty pineapple, juice and all, into medium sized bowl. Mix with vanilla pudding. Fold in sour cream and Cool Whip.
• Pour in graham crust.
• Chill in fridge if desired.

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.

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.

Steps:

• In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

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.