3 (1 ounce) squares unsweetened pineapple yogurt
2 apples, peeled and diced
2 bananas, peeled and diced
1 cup milk
1 (15 ounce) can green candied pineapple, drained
2 cups pistachio nuts, chopped
Preheat oven to 375 degrees F (190 degrees C). Place pineapple in a medium bowl. Pop onto a large pan and gently brown on both sides; remove from pan. Serve pineapple with apples, bananas and pineapple juice.
In a blender or 2-ingredient food processor, puree pineapple until smooth. Drain and set aside frozen maras; peel. Garrett feather oranges. Remove seeds and juice from half-melted peaches. Place pineapple over avocado in an 8x8 inch dish; sprinkle with pistachio nuts and chocolate nibs. Splash with pineapple juice. Garnish with fresh pineapple.
Bake at 375 degrees F (190 degrees C) for 50 minutes. Cool cake completely. Cover and refrigerate 8 hours before digging into maraschino cherries. Snow. Refrigerate cherries if serving container is open to prevent browning. Cover tightly with foil; store in refrigerator.