Pineapple Mandarin Orange Icebox Pie Recipes

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

REFRIGERATOR ORANGE PIE

Steps:

• In a bowl, beat cream cheese until light and fluffy. Gradually add milk, orange juice from concentrate and orange zest. Pour into crust. Cover and refrigerate for at least 12 hours. Just before serving, garnish with oranges if desired.

PINEAPPLE MANDARIN CAKE

Steps:

• Combine flour, baking powder, and salt. Stir well to blend.
• In a large bowl, cream shortening, white sugar, eggs, and vanilla together; beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions; combine lightly after each. Spread batter evenly into 2 greased and floured 8 inch round layer cake pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes, then turn out on wire rack to cool completely.
• Cream butter or margarine. Gradually blend in confectioners' sugar, cream, and lemon juice. Beat until light and creamy. Fill and frost the cake. Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill center with well drained crushed pineapple. Decorate center with a few additional orange sections.

PINEAPPLE AND MANDARIN ORANGE DESSERT

Steps:

• Mix pudding mix and cool whip together well, fold in drained fruit.
• Chill for 2-3 hours before serving.
• Great for diabetics!

FLUFFY ORANGE GELATIN PIE

Steps:

• Drain liquid from oranges into a measuring cup. Add enough water to measure 1 cup; set oranges aside. Pour liquid into a saucepan; bring to a boil. Stir in gelatin until dissolved. , Transfer to a large bowl; place mixer beaters in bowl. Cover and refrigerate until mixture becomes syrupy., Add milk. Beat on high speed until nearly doubled. Fold in mandarin oranges. Pour into crust. Refrigerate for 2-3 hours or until set. Garnish with orange slices.

MANDARIN ORANGE & PINEAPPLE SALAD

Steps:

• Combine first 5 ingredients.
• Sprinkle gelatin over mixture and stir well.
• Spoon mixture into a 13x9x2-inch dish.
• Combine pecans and coconut; sprinkle over salad.
• Chill 6 hours or overnight.

MANDARIN ORANGE CREAM PIE

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set., Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm.

PINEAPPLE ICEBOX DESSERT

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.

CREAMY PINEAPPLE PIE

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.

HEAVENLY PINEAPPLE REFRIGERATOR PIE

Steps:

• Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
• Stir in pineapple and pecans and fold in cool whip.
• Divide mixture evenly between both pie crusts.
• Chill in refrigerator for 4 hours before serving.

PINEAPPLE MANDARIN CHICKEN

Steps:

• Heat oil in a non-stick saute pan.
• Cut chicken into bite-size pieces and add to oil and brown.
• Turn often.
• Add salt, pepper, garlic to taste.
• Add cornstarch to a little water, stir and add to chicken.
• Sprinkle with ginger and add pineapple and mandarin oranges.
• Stir until mixture begins to thicken and all ingredients are cooked well.
• Place on a plate and sprinkle over the almonds.
• Serve immediately.

PINEAPPLE & MANDARIN ORANGE FLUFF

Steps:

• In a large bowl, mix cottage cheese and jell-o mix.
• Drain juice from oranges and pineapple, then add to ingredients.
• Add in the cool whip a little at a time.
• Refrigerate overnight is best.