Hi Susan,

I don't have the exact recipe for you but maybe until someone comes along with it you can experiment with these:Pineapple Cookies

4 eggs
1 cup sugar
1 cup vegetable shortening
1 tsp. vanilla
1 tsp. baking soda
6 tsp. baking powder
4 cups flour
1 cup drained crushed pineapple

Beat together eggs, sugar, vanilla, Crisco.
Add flour, baking soda, and baking powder.
Mix well; stir in pineapple.
Drop on greased cookie sheet by teaspoons.
Bake at 350 degrees for 5 minutes.
Cool before icing.

Icing

Combine:
1 cup powdered sugar
About 2 tsp. pineapple juice

Frost each cookie and let dry.Smooth and Creamy Frosting

1 pkg. (4 serving size) instant pudding
1/4 cup powdered sugar (optional)
1 cup cold milk
1 (8 oz.) container Cool Whip

Combine pudding mix, sugar and milk.
Beat slowly with beater at low speed until well blended.
Fold in whipped topping.
Spread on cake at once.
Makes enough to frost 2 (9 inch) layers.
Store frosted cake in refrigerator. Fluffy Coconut Frosting
Makes 4 cups or enough for 13 x 9 inch cake

1 pkg. (3 oz.) cream cheese, soft
1/2 cup confectioners' sugar
1/4 cup milk
1/4 tsp. almond extract (optional)
1 container (8 oz.) Cool Whip
2 2/3 cups coconut

Beat cream cheese until smooth.
Blend in sugar, milk and extract.
Fold in Cool Whip and 2 cups of coconut.
Sprinkle remaining coconut over frosted cake.
Refrigerate cake.

Happy Baking,

Betsy
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