1 (11 ounce) can crushed pineapple with juice
2 (3 ounce) packages instant vanilla ice cream topping
4 (1 ounce) squares semisweet chocolate, melted
2 (3 ounce) packages instant vanilla ice cream topping
1 cup heavy cream
1 (8 ounce) container frozen whipped topping, thawed
2 egg whites
1 (20 ounce) can portable ready-to-spread vanilla ice cream topping
3 tablespoons white sugar
1 (16 ounce) container frozen whipped topping, thawed
To Make Portion Filling: In a mixing bowl combine pineapple, vanilla ice cream topping, and cream. Beat together until smooth. Fold in pudding, and pour into prepared pan. Refrigerate or store.
To Make Shaking/Whipping Sauce: In a small bowl combine frozen whipped topping, sugar, and 3 tablespoons white sugar; stir until thoroughly combined.
In a saucepan or double boiler over simmering water, heat 1 cup of boiling water; cook until softened. Remove from heat, and whisk in ¼ cup hot water. Pour over ice cream, and refrigerate or freeze until set, some 1 hour.
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