Ingredients for Hawaiian Pineapple Dessert
- Pineapple Tidbits
- Vanilla Pudding Mix
- Lemon Jell O Gelatin
- Non Dairy Whipped Topping
- Vanilla Cookie Crumbs
- Butter
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How to Make Hawaiian Pineapple Dessert
- Drain one 20-ounce can of crushed pineapple, reserving the juice.
- Add enough water to the reserved pineapple juice to measure 2 cups of liquid.
- In a medium saucepan, whisk together the instant vanilla pudding mix, unflavored gelatin, and 2 cups of liquid.
- Cook over medium heat, stirring constantly, until the mixture comes to a full boil and is thickened. This should take about 2-3 minutes.
- Remove from heat and pour the pudding mixture into a large bowl.
- Cover the bowl and refrigerate until the pudding is thickened, about 30-45 minutes.
- Gently fold in the thawed whipped topping.
- Meanwhile, preheat your oven to 375°F (190°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan.
- Bake for 8 minutes, or until lightly golden brown. Remove and let cool completely.
- Once the crust is cool, pour the thickened pudding mixture over the crust.
- Top with the drained pineapple.
- Refrigerate for at least 2 hours, or until the dessert is completely set and firm. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
158g
Fat
45g
Carbs
15g
