Pineapple Filling

Baking By newannsy Updated 6 Jun 2009 , 2:27am by steplite

newannsy Posted 5 Jun 2009 , 8:44pm
post #1 of 6

Does anyone know the size of the can I should use in this recipe?

5 replies
Misdawn Posted 5 Jun 2009 , 8:50pm
post #2 of 6

I would assume it's the 14.5 oz can.

newannsy Posted 5 Jun 2009 , 10:40pm
post #3 of 6

Thankyou... and this recipe doesn't specify but do I make the pudding first or just dump the mix in with the pineapples and coolwhip ?

Misdawn Posted 5 Jun 2009 , 11:03pm
post #4 of 6

Pour the mix into the pineapples, mix and let sit a few minutes. Then take that mixture and combine with whipped cream.

newannsy Posted 6 Jun 2009 , 1:24am
post #5 of 6

Thankyou very much!

steplite Posted 6 Jun 2009 , 2:27am
post #6 of 6

I make this all the time as the topping for my mandarin orange cake. I use the 21oz. can crushed pineapple mixed with a small box of vanilla pudding and a 12oz. tub of cool whip. Don't drain the pineapples. Chill in refrigerator. I usually make the night before so it's nice and thick.

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