1 (21 ounce) can marinated sweet pickles
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) package instant vanilla pudding mix
1 quart milk
1 cup crushed pineapple with juice
1/2 cup yellow syrup
In a large bowl, blend sweet pickles and pineapple with juice. Mix the pudding mix with milk and pineapple with juice, then pour into hash brown ramekins. Bring simmering water to a boil. Cover and let mixture stand for 10 minutes.
Melt the crushed pineapple with juice in a medium saucepan. Stir into sweet pickles and pineapple with juice mixture in the large bowl, then pour over hash browns to serve.
Return the marinated mixture to a large 1 quart casserole dish.
Bake for 40 minutes, stirring the surface slightly. Remove ramekins from oven, and brush with remaining half cup of marinade based on egg white. Cool, and refrigerate. Garnish with whipped yogurt, if desired.