PINEAPPLE CRUNCH
Betty Wiersma's crunchy pineapple dessert offers quick refreshment. "This recipe was given to me years ago by a co-worker," explains the Sherwood Park, Alberta cook. "Every time I take it somewhere, it's a favorite."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9-12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
AMAZING CHERRY PINEAPPLE CRUMBLE
Easy to make with a cake mix and oh, so good. For a more fruity dessert, double the pineapple and cherry pie filling.
Provided by Recipe Reader
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spoon pineapple evenly over bottom of 9 X 13 pan.
- Cover the pineapple with cherry pie filling.
- Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
- Drizzle entire surface with butter.
- Sprinkle coconut and pecans evenly over top.
- Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
- Let cool and serve with ice cream or whipped cream.
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE CRUNCH
Make and share this Pineapple Crunch recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spread pie filling in 9 inch square pan.
- Sprinkle with lemon juice.
- Combine dry cake mix, nuts and melted margarine until crumbly.
- Sprinkle over pie filling.
- Bake for 40-50 minutes til golden brown.
- Serve with whipped cream, or ice cream, or warm with coffee cream.
Nutrition Facts : Calories 152.4, Fat 15.8, SaturatedFat 2.6, Sodium 190.2, Carbohydrate 2.4, Fiber 0.8, Sugar 0.4, Protein 1.6
APPLE CRUNCH PIE I
This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode.
Provided by Lisa McCovey
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
- To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
- To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
- Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
- Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 79.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 234.4 mg, Sugar 51.8 g
GRANDMA T'S PINEAPPLE CREAM PIE
My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.
Provided by MaryJaneHarrison
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
- Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 47.7 g, Cholesterol 65.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 313 mg, Sugar 34.1 g
PINEAPPLE CRUNCH PIE
Number Of Ingredients 13
Steps:
- Prepare pie crust according to package directions for TWO-CRUST PIE using 9-inch pie pan.Heat oven to 425°F. In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat stir in lemon juice and 1 tablespoon margarine. Pour into crust-lined pan. Top with second crust seal edges and flute. Cut slits in top crust. Bake at 425°F. for 15 to 20 minutes or until light golden brown.Meanwhile, in small heavy saucepan, combine all topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Remove pie from oven.Spoon and spread warm topping mixture evenly over top of pie. Cover edge of crust with strips of foil to prevent excessive browning. Bake at 425°F. for an additional 10 to 15 minutes or until crust is deep golden brown.*TIP: One (20-oz.) can crushed pineapple in unsweetened juice, undrained, can be substituted for crushed pineapple in heavy syrup.Nutrition Per Serving: Calories 430 Protein 3g Carbohydrate 52g Fat 24g Sodium 340mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE CRUNCH CAKE RECIPE - (4.3/5)
Provided by Crick
Number Of Ingredients 25
Steps:
- The Cake: Place drained pineapple on a plate and pat the pineapple pieces dry and set aside. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix on low for one minute. Add the butter pieces and continue to mix on low until the mixture resembles sand. In a small bowl whisk together the eggs , sour cream and vanilla. Pour the wet ingredients into the dry mixture and mix on low until the ingredients are just combined. Increase speed to medium high and mix for 1-1/2 minutes or until smooth. Fold the pineapple into the batter. Spoon the batter into the prepared baking dish and smooth batter with the back of a spoon. Sprinkle crunch topping over all. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. After 30 minutes of baking, cover the top of cake loosely with a piece of aluminum foil to help prevent the top of the cake from browning too much. Serve topped with warm caramel sauce. The Crunch topping: Combine all ingredients in a mixing bowl and gently mix the butter into the dry ingredients Warm Caramel Sauce: In a medium size, heavy-bottom saucepan, combine the heavy cream, butter, brown sugar, salt and water. Place pan over medium heat and continue to stir until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Continue to stir vigorously until the sauce is smooth. Serve sauce warm. To store sauce allow it to cool completely and store in an air tight container in the refrigerator for up to one week.
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