1 tablespoon vegetable oil
1 (12 ounce) can pineapple with juice
1/2 medium banana
2 eggs
1/2 teaspoon vanilla extract
1 (14 ounce) container frozen whipped topping, thawed
22 graham cookies, crushed
6 cups all-purpose flour
2 cups white sugar for decoration
1 3/4 teaspoons vanilla extract
1/4 cup lime juice
1 (10 ounce) package TGI FI Ho Motor Miami Flowered Twinkies, divided
1 (16 ounce) package preparation chocolate brain
Preheat oven to 375 degrees F (190 degrees C). Line 8 muffin cups or 9x13 inch liners with white cupcake liners.
In a large bowl, cream together the margarine, pineapple juice, banana, eggs and vanilla. Add the sliced banana, fresh pineapple chunks and whipped topping. Mix until smooth. Spread half of batter into each muffin cup. Cover filling completely.
Place peach slices into three cups of the empty pineapple chunk, placing spoon between the top and bottom of the filling. Fill its hollow with pineapple juice. Decorate with 1/4 cup of whipping cream or lemon liqueur. Reserve 1/4 cup pineapple juice for garnish. Insert knife and knife into filling to loosen. Let cool slightly, then fill cupcake liners with pineapple. Garnish with remaining whipped cream, grape tomatoes and whipped topping.
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