Hawaiian Desserts

Creme Mochi
Pinenesse Logs
Mango Cheesecake
Manju
Pineapple Creme Cheese Pie
Poi Mochi
Pickle Mango
Microwave Mochi
Three Stage Macadamia Nut Supreme
Guava Delight
Coconut (Haupia) and Chocolate Pie
Hawaiian Wedding Cake 1
Hawaiian Wedding Cake 2
Hawaiian Wedding Cake 3
Chocolate Truffle Cake
Miulang's Onolicious Hawaiian Dream Cake
Hawaiian Delight
Pumpkin Shortbread
Coconut (Haupia) and Chocolate2
Coconut Pancake Syrup
Hawaiian Banana Bars
Hawaiian Fruit Crumble
Hawaiian Macadamia-Coconut Squares
Hawaiian Millionaire Pie
Ono Butter Mochi
Pineapple Flan
Pineapple Macadamia Nut Bread
King's Hawaiian Bread
Almond Float
Hawaiian Cookie Mix

Miulang's Onolicious Hawaiian Dream Cake
1 pkg Yellow, butter or lemon cake mix (pudding type for extra moistness)

1st Topping:
1 1/4 C Cold milk
1 (3 1/2 oz) Instant vanilla pudding
1 (20 oz) can Crushed pineapple, drained 2nd Topping:
1 envelope Whipped dessert topping mix (can substitute with 3 c. frozen dessert topping, thawed)
3 oz softened Cream cheese
1/2 tsp Vanilla
1/2 C Flaked coconut, toasted
2 Bananas, sliced
1/2 c. chopped Macadamia nuts
Cooking Instructions
Prepare cake mix and bake according to instructions on the box. Let cool.

To Make 1st Topping:

In a bowl, whisk together milk and pudding mix; let stand to thicken. Then stir in drained crushed pineapple. Spread over cooled cake. Then spread layer of sliced bananas on top of the pudding mix layer.

To Make 2nd Topping ("frosting"):

Prepare mixed topping according to package instructions. If unable to find the mix, you may substitute with about 3 c. thawed out whipped dessert topping. Set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 c. whipped topping. Fold in remaining topping. Spread over pudding layer.

Sprinkle with coconut and macadamia nuts. Cover and refrigerate 2 hours or overnight.
Additional Comments
There are many recipes for Dream Cake. The main ingredients in all are a box cake mix and packaged whipped dessert topping. This one guilds the lily just a bit by adding in fresh bananas and macadamia nuts to make it truly Hawaiian. If baked in a 9x13" pan, it will serve 12-15 people generously.

Hawaiian Delight

1 box Jello, strawberry
1 reg. container cottage cheese 1 can pineapple bits
1 container cool whip, thawed

Cooking Instructions

Mix Jello (dry) and cottage cheese very well. Add pineapple and then fold in cool whip. Put in dessert cups and chill until firm. It's fast, easy and ono.

Pumpkin Shortbread

3 C Flour
2 C Sugar
1 C Butter or margarine
4 Eggs,slightly beaten
1 1lb 13oz can pumpkin 1 tsp Salt
1 tsp Ground cinnamon
1 tsp Ground ginger
1/2 tsp Ground cloves
2 12 oz cans evaporated milk

Cooking Instructions

Preheat electric oven to 425 degrees. In a bowl, combine the flour and 1/2 cup of the sugar ; cut in butter. Press evenly and firmly into a 13 x 9 x 2 inch pan. Combine remaining 1-1/2 cups sugar, eggs, pumpkin, salt, cinnamon, ginger, cloves, and evaporated milk; pour over crust. Bake for 15 minutes; lower heat to 350 degrees and bake for 55 more minutes or until filling is set. Cool and refrigerate overnight before serving. Makes 24 servings.