You may also like
Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 1 (20 oz.) can Dole pineapple tidbits
- 1 (3 1/2 oz.) pkg. vanilla pudding (not instant)
- 1 (3 oz.) pkg. Jully brand lemon jello
- 1 (4 oz.) carton Cool Whip
- 2 c. vanilla cookie crumbs
- 1/4 c. melted butter
Method
- Drain pineapple.
- Reserve juice.
- Add water to juice to make 2 cups liquid.
- Combine pudding mix, gelatin and measured liquid in medium saucepan.
- Cook, stirring over medium heat until mixture comes to a full boil.
- Pour into a bowl and chill until thickened. Fold thawed topping into pudding mixture.
- Meanwhile, combine cookie crumbs and melted butter.
- Press into bottom and sides of 9-inch square pan.
- Bake in 375° oven 8 minutes.
- Cool.
- Pour pudding mixture into cooled crust.
- Top with pineapple tidbits. Chill about 2 hours until firm.
- Serves 8.
