Tropical Fruit Delight Recipes

Steps:

• Preheat oven to 350*.Grease and flour 10" bundt pan.set aside.
• FOR CAKE:.
• empty cake mix into large bowl, add water to orange juice to equal 1 /3 cups liguid.
• Add liguid, eggs, orange peel to mix.
• Beat at medium speed with electric mixer for 2 minutes.
• Bake and cool cake following package directions.
• Sift powdered sugar over cooled cake.
• FOR TOPPING:.
• drain mandarin oranges, reserving juice. Drain pineapple, reserving juice.
• Combine juices in 1 cup measure.Add water or orange juice to fruit juices to equal 1 cup.
• Pour into small saucepan.
• Combine granulated sugar and cornstarch.
• Stir into liquid.
• Cook on medium heat, stirring constantly, until thickened.
• Add butter, if desired. Stir until melted.Cool.
• Stir mandarin orange, pineapple and banana into cooled sauce.
• Cut cake into 16 servings.
• Spoon sauce over each serving --
• Sprinkle with coconut, if desired.

Steps:

• Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add fruit; stir. Refrigerate 10 min. or until slightly thickened.
• Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
• Refrigerate 15 min. or until firm.

Steps:

• Line the bottom of a 13 x 9 pan with Twinkies.
• In a medium bowl mix the pudding mix with the milk.
• Let stand to thicken.
• Spread the crushed pinepple, undrained, over the Twinkies.
• Spread the pudding over the pineapple layer.
• Spread the Cool Whip on top.
• Chill for 4 hours.