Pineapple Dessert

Pat Duran

By
@kitchenChatter

This recipe was always good anytime of the day - breakfast-lunch or dinner- My kids loved it and it was a great dessert to serve guests. I liked that it was so easy to make- even though it seems hard. Great recipe for first timers to make a great presentation at the dinner table or potluck or at next gathering of friends or relatives.


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Comments:

Serves:

8 servings

Prep:

20 Min

Cook:

1 Hr 15 Min

Ingredients

1/4 c
butter or margarine,softened
3 oz
pkg. instant coconut cream pudding
1 tsp
cinnamon
4 large
eggs
3 c
milk or cream
8 oz
can crushed pineapple in its own juice
2/3 c
flaked coconut
1 tsp
almond extract
8 medium
day old croissants, pulled into bite sized pieces

Directions Step-By-Step

1
In your large mixer bowl, cream together butter, coconut dry pudding mix and cinnamon until fluffy.
Add eggs, one at a time, beating well after each addition.
In another bowl combine milk, undrained pineapple, coconut (and sometimes I add 1/2 c. golden raisins too) and almond extract.
By hand hand, blend milk mixture into creamed mixture- mixture will look curdled, it should.
Fold in croissant pieces.
Pour into an ungreased 2 quart casserole of 9-inch square baking dish. Sprinkle top with cinnamon sugar if desired.
Place casserole in a larger shallow pan on oven rack. Pour hot water into larger pan to depth of 1-inch.
Bake in 325^ oven for one hour and 15 minutes for the casserole and about one hour for square dish or until knife inserted off center comes out clean.
2
Note:
Serve with butter rum sauce , if desired.

About this Recipe

Course/Dish: Fruit Desserts, Puddings
Other Tags: Quick & Easy, For Kids