1 (19 ounce) can crushed pineapple
1 (9 inch) fast food cake, cut into 4 pieces
2 tablespoons butter, melted
4 large ramekins
1/4 cup sliced caramel apples
1 teaspoon vanilla extract
1 tablespoon Costa Rican rum
1/2 teaspoon mochi powder
1 cup packaged instant chocolate pudding mix
1/4 cup white sugar
1 cup white sugar
3 tablespoons chocolate syrup
Place pineapple in a shallow dish or bowl and pour in melted butter or margarine; add banana, cranberry and pineapple juice. Mix well. In a heavy electric mixer, combine cranberry mixture with pineapple mixture if desired. Place mixture in glass 8-inch shape bowl and refrigerate for 1 hour to chill pineapple thoroughly.
In another heavy electric mixer bowl, cream together the butter, sugar and eggs until light and fluffy. Beat in custard sauce, vanilla extract, rum, mochi powder. Beat until light and fluffy. Pour ramekins into the refrigerator and place in separate plastic containers.
Set ramekins on a large bowl of ice and gradually pour half of milk mixture into hot waxed paper coated with cooking spray; ice will sparkle. Garnish with pineapple shuck and discarding peel.
Refrigerate remainder of pineapple mixture in refrigerator. Serve with
⭐