Topping

Pina Colada Sheet Cake

• 12 container topping (frozen thawed)
• 9 by
• 1 cake in (baked yellow)
• 80 gr dark rum
• 1 package sweetened condensed milk
• 1 package cream of coconut
• 1 package pineapple (crushed)
• 1 package coconut (shredded)

Pina Colada Wedges

• 3 1/2 cool whip (thawed)
• 325 gr pineapple syrup (crushed)
• 230 ml cream cheese softe
• 65 gr sugar
• 65 gr angel flake coconut
• 10 gr rum

Pineapple

• 1 1/2 ripe pineapple
• 1 lime
• 1/4 cointreau
• 900 ml oranges juice
• 475 ml strained orange juice (fresh)
• 240 ml water
• 50 gr sugar
• 2 gr mint leaves (chopped fresh)
• 1 gr mint leaves (chopped fresh)

Pineapple

• 2 eggs
• 500 gr sugar
• 325 gr sifted unbleached flour
• 260 gr pineapple (crushed)
• 240 ml boiling water
• 240 ml water (cold)
• 130 gr sifted confectioners sugar
• 95 gr vegetable shortening
• 65 gr baking cocoa
• 20 ml milk

Pineapple

• 6 whites
• 3 extra eggs
• 350 ml unsweetened apple juice concentrate
• 250 gr flour (plus)
• 250 gr unsweetened pineapple chunks (drained)
• 80 gr unsweetened coconut flakes see note
• 75 gr apple
• 80 ml vegetable oil (plus)
• 30 gr walnuts choped
• 12 gr baking soda

Pineapple Blueberry Cream Tart

• 15 pkg pillsbury
• 3 pkg lemon pudding
• 2 egg yolks
• 1/2 blueberry preserves
• 375 ml water
• 350 ml whipping cream
• 100 gr sugar
• 65 gr powdered sugar
• 5 gr lemon peel (grated)
• 2 gr vanilla

Pineapple Cloud Pie

• 8 ozs fat free cream cheese softened
• 8 ozs pineapple undrained (crushed)
• 1 cool whip free (thawed)
• 210 gr crispy rice cereal crumbs
• 200 gr powdered sugar sifted
• 130 gr corn syrup
• 55 gr brown sugar packed

Pineapple Crisp

• 150 gr packed brown sugar
• 80 gr oats
• 75 gr margarine
• 65 gr all purpose flour
• 2 gr cinnamon (ground)
• 2 gr nutmeg (ground)

Pineapple Crumble

• 2 pears
• 5/8 matzo meal
• 475 gr unsweetened pineapple
• 110 gr brown sugar (light)
• 40 gr soy
• 40 gr walnuts (ground)
• 4 gr vanilla extract
• 2 gr cinnamon
• 1 gr nutmeg

Pineapple Delights

• 8 digestive biscuits
• 240 ml whipped cream (fresh)
• 220 gr butter
• 140 gr icing sugar
• 24 gr sugar
• 1 package pineapple (drained crushed)

Pineapple Dream

• 8 stem glasses
• 8 carbohydrate
• 5 min to soften
• 2 cottage cheese
• 2 size
• 2 milk
• 1 pkg
• 1 fruit
• 1/2 protein choice
• 325 gr bowl

Pineapple Gelatin

• 1/4 orange extract
• 600 gr unsweetened cr
• 120 ml water (cold)
• 34 gr gelatin (unflavored)
• 2 ml lemon juice
• 1 gr cinnamon

Pineapple Meringue Pie

• 400 deg
• 4 eggs
• 4 egg whites
• 1 lemon
• 1,900 ml saucepan
• 350 ml stir saucepan (into)
• 240 gr pineapple (crushed)
• 200 gr sugar
• 200 gr sugar
• 45 gr cornstarch

Pineapple Orange Chocolate Cake

• 9 chocolate cake
• 3 1/2 cool whip
• 2 layers
• 1 1/2 ice (cubes)
• 1 orange jello
• 240 gr pineapple
• 180 ml water

Pineapple Upside

• 6 maraschino cherries (drained)
• 1 egg (separated)
• 130 gr cake flour
• 120 ml reserved pineapple juice
• 110 gr butter
• 95 gr brown sugar
• 50 gr sugar (white)
• 7 gr baking powder
• 4 gr vanilla extract
• 3 gr cinnamon

Pistachio Ambrosia

• 1 carton whipped (frozen)
• 475 ml sour cream
• 4 packages instant pistachio pudding
• 2 packages fruit cocktail
• 2 packages pineapple chunks
• 2 packages mandarin oranges

Pistachio Cheesecake

• 9 graham cracker crust unbaked
• 3 pistachio pudding mix
• 2 eggs
• 475 ml sour cream
• 50 gr powdered sugar
• 85 ml pkgs cream cheese softened
• 2 gr vanilla

Pistachio Salad

• 1 miniature marshmallows
• 1 carton of cool whip
• 1 package pistachio pudding
• 1 package pineapple (crushed)

Pizza At Last

• 4 sweet peppers (red)
• 3 garlic (cloves)
• 3 sprigs basil (fresh)
• 1,200 gr ripe tomatoes
• 240 ml warm water
• 120 gr parmesan cheese
• 85 gr rice flour
• 40 gr potato starch flour
• 9 gr dry instant yeast
• 5 ml honey

Pizza Bread #2

• 250 gr bread flour
• 210 ml milk
• 26 gr sugar
• 20 gr parmesan cheese
• 16 ml oil
• 3 gr salt
• 3 gr yeast

Pizza Carcoifi

• 8 sun tomatoes in oil (dried)
• 1 recipe for traditional pizza dough
• 1 onion
• 1 garlic clove
• 300 gr tomatoes (canned)
• 190 gr tomaotes
• 100 gr artichoke hearts (marinated)
• 30 gr fontina cheese
• 30 ml olive oil
• 20 gr tomato topping