Certifications
Product Instructions
Recipe
ANGEL LUSH WITH PINEAPPLE - PREP: 15 MIN., CHILL: 1 HR., MAKES: 10 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE CRUSHED PINEAPPLE, UNDRAINED, 1 PKG. (3.4 OZ.) INSTANT VANILLA PUDDING, 1 CUP THAWED WHIPPED TOPPING, 1 PKG. (10 OZ.) ROUND ANGEL FOOD CAKE, CUT INTO 3 LAYERS SEASONAL BERRIES, STEPS - 1. MIX PINEAPPLE AND DRY PUDDING MIX IN MEDIUM BOWL. GENTLY STIR IN WHIPPED TOPPING. 2. STACK CAKE LAYERS ON PLATE, SPREADING PUDDING MIXTURE BETWEEN LAYERS AND TOP OF CAKE. 3. REFRIGERATE 1 HOUR OR UNTIL READY TO SERVE. GARNISH WITH YOUR FAVORITE SEASONAL BERRIES.
PINEAPPLE BERRY SMOOTHIE - PREP: 5 MIN., MAKES: 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE CRUSHED PINEAPPLE, UNDRAINED, 1 CUP VANILLA NONFAT YOGURT, 1 MEDIUM, RIPE DOLE BANANA, QUARTERED, 1 CUP DOLE PINEAPPLE JUICE, 1/2 CUP FRESH OR FROZEN DOLE STRAWBERRIES OR RASPBERRIES, 1/2 CUP ICE CUBES, STEPS - 1. COMBINE CRUSHED PINEAPPLE, YOGURT, BANANA, PINEAPPLE JUICE, STRAWBERRIES AND ICE CUBES IN BLENDER. 2. COVER; BLEND UNTIL SMOOTH. 3. GARNISH WITH STRAWBERRY AND BANANA SLICE; IF DESIRED.
FRUIT 'N JUICE SQUARES - PREP: 20 MIN., CHILL: 3 HR., MAKES: 9 TO 12 SERVINGS, INGREDIENTS - 1-1/2 CUPS BOILING WATER, 1 PKG. (6 OZ.) OR 2 PKG. (3 OZ. EACH) CHERRY OR CRANBERRY GELATIN, 1 CAN (20 OZ.) DOLE CRUSHED PINEAPPLE, UNDRAINED ICE CUBES, 1 TUB (8 OZ.) THAWED WHIPPED TOPPING, DIVIDED, STEPS - 1. STIR BOILING WATER INTO GELATIN IN LARGE BOWL STIRRING AT LEAST 2 MINUTES UNTIL COMPLETELY DISSOLVED. DRAIN PINEAPPLE, RESERVING JUICE. ADD ENOUGH ICE TO JUICE TO MEASURE 1-1/2 CUPS. STIR INTO GELATIN. REFRIGERATE ABOUT 45 MINUTES OR UNTIL SLIGHTLY THICKENED. REMOVE 1-1/2 CUPS OF GELATIN; STIR IN PINEAPPLE. 2. STIR 1/2 OF THE WHIPPED TOPPING INTO REMAINING GELATIN WITH WIRE WHISK UNTIL WELL BLENDED. POUR INTO 9-INCH SQUARE PAN LIGHTLY SPRAYED WITH COOKING SPRAY. REFRIGERATE ABOUT 15 MINUTES UNTIL SET BUT NOT FIRM. CAREFULLY SPOON FRUITED GELATIN OVER CREAMY LAYER IN DISH. 3. REFRIGERATE 3 HOURS OR UNTIL FIRM. CUT INTO SQUARES. GARNISH WITH REMAINING WHIPPED TOPPING. STORE LEFTOVER GELATIN IN REFRIGERATOR.
Cold Preparation Instructions
ANGEL LUSH WITH PINEAPPLE - PREP: 15 MIN., CHILL: 1 HR., MAKES: 10 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE CRUSHED PINEAPPLE, UNDRAINED, 1 PKG. (3.4 OZ.) INSTANT VANILLA PUDDING, 1 CUP THAWED WHIPPED TOPPING, 1 PKG. (10 OZ.) ROUND ANGEL FOOD CAKE, CUT INTO 3 LAYERS SEASONAL BERRIES, STEPS - 1. MIX PINEAPPLE AND DRY PUDDING MIX IN MEDIUM BOWL. GENTLY STIR IN WHIPPED TOPPING. 2. STACK CAKE LAYERS ON PLATE, SPREADING PUDDING MIXTURE BETWEEN LAYERS AND TOP OF CAKE. 3. REFRIGERATE 1 HOUR OR UNTIL READY TO SERVE. GARNISH WITH YOUR FAVORITE SEASONAL BERRIES.
PINEAPPLE BERRY SMOOTHIE - PREP: 5 MIN., MAKES: 6 SERVINGS, INGREDIENTS - 1 CAN (20 OZ.) DOLE CRUSHED PINEAPPLE, UNDRAINED, 1 CUP VANILLA NONFAT YOGURT, 1 MEDIUM, RIPE DOLE BANANA, QUARTERED, 1 CUP DOLE PINEAPPLE JUICE, 1/2 CUP FRESH OR FROZEN DOLE STRAWBERRIES OR RASPBERRIES, 1/2 CUP ICE CUBES, STEPS - 1. COMBINE CRUSHED PINEAPPLE, YOGURT, BANANA, PINEAPPLE JUICE, STRAWBERRIES AND ICE CUBES IN BLENDER. 2. COVER; BLEND UNTIL SMOOTH. 3. GARNISH WITH STRAWBERRY AND BANANA SLICE; IF DESIRED.
FRUIT 'N JUICE SQUARES - PREP: 20 MIN., CHILL: 3 HR., MAKES: 9 TO 12 SERVINGS, INGREDIENTS - 1-1/2 CUPS BOILING WATER, 1 PKG. (6 OZ.) OR 2 PKG. (3 OZ. EACH) CHERRY OR CRANBERRY GELATIN, 1 CAN (20 OZ.) DOLE CRUSHED PINEAPPLE, UNDRAINED ICE CUBES, 1 TUB (8 OZ.) THAWED WHIPPED TOPPING, DIVIDED, STEPS - 1. STIR BOILING WATER INTO GELATIN IN LARGE BOWL STIRRING AT LEAST 2 MINUTES UNTIL COMPLETELY DISSOLVED. DRAIN PINEAPPLE, RESERVING JUICE. ADD ENOUGH ICE TO JUICE TO MEASURE 1-1/2 CUPS. STIR INTO GELATIN. REFRIGERATE ABOUT 45 MINUTES OR UNTIL SLIGHTLY THICKENED. REMOVE 1-1/2 CUPS OF GELATIN; STIR IN PINEAPPLE. 2. STIR 1/2 OF THE WHIPPED TOPPING INTO REMAINING GELATIN WITH WIRE WHISK UNTIL WELL BLENDED. POUR INTO 9-INCH SQUARE PAN LIGHTLY SPRAYED WITH COOKING SPRAY. REFRIGERATE ABOUT 15 MINUTES UNTIL SET BUT NOT FIRM. CAREFULLY SPOON FRUITED GELATIN OVER CREAMY LAYER IN DISH. 3. REFRIGERATE 3 HOURS OR UNTIL FIRM. CUT INTO SQUARES. GARNISH WITH REMAINING WHIPPED TOPPING. STORE LEFTOVER GELATIN IN REFRIGERATOR.