Best Blueberry Pineapple Cream Recipes
BLUEBERRY PINEAPPLE CREAM
This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.
Nutrition Facts :
BLUEBERRY PINEAPPLE CREAM (NO BAKE)
If you like blueberries, you're going to love this!. If you like pineapple, you're going to love this! If you like creamy you're going to love this! There's so many goodies in this, you might want to make one all for yourself! This is a sure-fire winner! Refrigerating time is the cooking time. Servings will vary, depending on how large your portions are.
Provided by FLUFFSTER
Categories Dessert
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
- Combine butter and sugar.
- Pour over cereal;stir until evenly coated.
- Press in the 13X9" pan. Refrigerate for 30 minutes.
- In medium saucepan, stir marshmallows and the reserved pineapple juice.
- over low heat until melted. Cool for 10 minutes.
- In large mixing bowl, beat cream cheese until smooth.
- Add marshmallow mixture; beat well.
- Fold in the pineapple and whipped topping; spread half over crust.
- Cover with pie filling, and chill for 30 minute.
- Fold in the pineapple and Cool Whip.
- Pour half of this mixture over the base.
- Spoon blueberry pie filling over the top. Freeze for 2 hours.
- Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
- Refrigerate.
BLUEBERRY PINEAPPLE COCONUT CREAM CAKE
I had a box mix in the Cupboard just screaming to be used. I came up with this cake from ingredients I had on hand. The cake is very moist and delicious,with a Cream Cheese Pudding Cream Frosting. Enjoy
Provided by Nor Mac
Categories Fruit Desserts
Time 50m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a Bundt pan, 2-round 9" cake pans, or a 13x9" pan etc.
- 2. Drain pineapple well by straining through a colander. Catch juice into a bowl to use. Push down on pineapple to get some of the moisture out.
- 3. In a large bowl. Mix cake mix,eggs,butter, milk and pineapple juice. Beat well. Stir in orange zest, coconut, nuts, pineapple , and coat frozen blueberries with flour before folding into cake batter.
- 4. Put in a pan and bake for 30-40 minutes. Depending on oven. Test cake by inserting a pick in cake. Pick should come out clean. Cool cake, and invert onto platter.
- 5. Frost cake - Mix the softened cream cheese in a large bowl. Whip it until smooth.
- 6. In another bowl mix the pudding and milk on medium speed. Put aside to set.
- 7. Add the cool whip to the cream cheese, add the vanilla and beat until incorporated. Add the pudding you mixed into cream mixture, and beat. Frost cake and sprinkle coconut and chopped walnuts on top and sides.
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