|The Ice Cream Bible|
|by Tanya Linton|
Capturing the essence of summer with homemade ice creams, sorbets, gelatos and ices.
Results 1 - 10 of 203 for pineapple squares
Preheat oven to ... coconut and drained pineapple. Spread the ... at 350°F. Remove from oven and cool 5 minutes before cutting into squares. Refrigerate.
Cook over low ... Spread half with pineapple filling and half ... Make lattice top. Bake at 350 degrees for 30 minutes. DO NOT OVER BAKE. Great for parties.
Mix crust ingredients ... in 2/3 cup pineapple juice. Pour cream ... loosely and refrigerate (about 4 hours). Cut into squares, 3" squares, yield 12 squares.
Melt butter and ... Heat and add pineapple juice. Bring to ... dessert. Cover loosely and refrigerate until firm (about 4 hours). Cut into squares to serve.
Cook pineapple, juice, sugar ... stiff. Brush on top crust. Sprinkle with sugar. Pierce with fork and bake at 350 degrees for 45-55 minutes. Cut into squares.
CRUST: Mix ingredients ... in 2/3 cup pineapple juice. Pour over ... Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.
Beat unsoftened cream ... eggs. Stir in pineapple juice. Reserve this ... minutes or until the center is set. Cool completely before adding the next topping.
Place 1/2 crumbs ... over coconut. Fold pineapple, nuts and ... and crumbs. Chill at least 4 hours or overnight. Serves 12. Double for a 9 x 12 inch pan.
Crush wafers, save ... sugar, fold in pineapple. Spread over filling. Sprinkle reserved ... top. Chill or freeze for later use. Delicious for summer treat!
Roll out pie ... butter, sugar and vanilla until smooth. Frost cooled crust. Whip cream and add drained pineapple. Chill a few hours. Store in refrigerator.
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