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Melt butter. Add brown sugar and cornstarch. Pour in wine. Add fruit. Bake in 350 degree oven to warm through. Serve with a dollop of whipped topping ...
Dissolve pudding in the juice from the oranges and pineapple. Add fruit, mix well. Chill and serve in stemmed glasses.
Mix pudding. Cut cake in small chunks. Put handful ... (cover cake chunks), fruits, Cool Whip. Repeat until all ingredients are used up. Chill and serve.
Drain pineapple, reserving syrup. ... cake wedge with fruit mixture; drizzle over sauce. Garnish with additional coconut, if desired. Yield: 8 servings.
Drain fruit well. Combine juice, sugar, salt, flour and eggs. Cook until thickens. Let cool. Cook Rosa Marina until just done - cool. Combine Rosa ...
Mix fruit together. Sprinkle dry pudding mix over all. Fold in. Add orange juice and fold well. Cool.
Combine Eagle Brand milk and Cool Whip. Add to remaining ingredients. Refrigerate overnight.
Mix the pudding with the fruit and refrigerate. You may also add miniature marshmallows if desired.
Soften both containers ... until smooth. Drain cans of pineapple, add to ... When serving put in dish and sprinkle lightly with candy sprinkles. Serves 12.
Mix pudding with Cool Whip. Drain fruits; mix everything together and freeze. Set out 15-20 minutes before serving.
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