Best 6 Pineapple Icebox Pudding Recipes

PINEAPPLE ICEBOX CAKE

Steps:

• If your coconut isn't toasted, place in a skillet over medium heat and cook for about 5 minutes, stirring frequently, until light brown. Transfer to a plate to cool completely.
• In a large mixing bowl, combine the can of pineapple (don't drain it - everything goes in), the sour cream, the vanilla extract (if using) and both packages of the vanilla pudding.
• In a smaller mixing bowl, whip the heavy cream and powdered sugar, starting on low speed and working your way up to high, until medium peaks have formed.
• Fold the whipped cream into the pineapple and pudding mixture.
• Spread 1/3 of the filling mixture evenly over the bottom of a 2-quart casserole dish. Lightly sprinkle with coconut. Top with a layer of the crackers, breaking as needed to fill in gaps. A little space is okay. Repeat.
• Top the last layer of crackers with the last third of the filling and the remaining coconut. Cover with plastic wrap.
• Refrigerate at least 2 hours before serving so the graham crackers have a chance to soften. May be made up to the night before serving.

PINEAPPLE ICEBOX PUDDING

Steps:

• Mix together eggs, sugar, butter, and beat until light.
• Crumble 2/3 of the vanilla wafters in the bottom of a 9x13 pan.
• Spread mixture evenly over top of cookie crumbs.
• Add pineapple, then cream, then nuts, and cover with remaining vanilla wafters.
• Cover and chill to allow flavors to blend before serving.
• Remove 30 minutes before serving.

PINEAPPLE PUDDING

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

PINEAPPLE ICEBOX DESSERT

Steps:

• Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
• Drain pineapple, reserving 1/4 cup juice.
• Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
• Cover and refrigerate overnight. To serve cut into squares.

PINEAPPLE ICEBOX CAKE

Steps:

• In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
• In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
• To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

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.