Time 30m Yield 12 servings. Number Of Ingredients 11 Steps:
Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.
Time 5m Yield 1 Number Of Ingredients 5 Steps:
Place the ice into a 16-ounce glass. Pour in the rum, lemon-lime soda, pineapple juice, and orange juice. Stir and serve.
Time 5m Yield 1 Number Of Ingredients 5 Steps:
Combine ice, cranberry juice, pineapple juice, and vodka in a highball glass. Garnish with a lime wedge.
Time 25m Yield 1 drink Number Of Ingredients 6 Steps:
Put the pineapple juice, rum, lime juice, Demerara Sugar Simple Syrup and 1 sprig rosemary in a mixing tin and lightly muddle the rosemary. Add ice, shake vigorously and strain into a glass over fresh ice. Garnish with the remaining rosemary sprig and a lime wedge. Combine the sugar and 1/2 cup water in a pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer until the sugar dissolves. Let cool completely.
More about “pineapple breeze recipes”
Time 5m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Whether using fresh or canned pineapple, dice it medium, then put in freezer until just starting to form ice crystals. Put all ingredients in blender & blend away! Best served ice cold!
