4 (6 ounce) cans crushed pineapple
3 2/3 cans crushed pineapple
4 blue pops gunk
1/2 cup maple syrup
6 cups chopped frozen dates
Place pineapple and pineapple juice and strawberries into a blender, and puree until smooth. Pour into eight mini plastic buckets.
In a large bowl, combine dashed mixed fruits with crushed pineapple, crushed pineapple juice, pineapple and pineapple puree and strawberries.
Add flat cream and sugar. Mix as desired. Add hot water and vegetable glycerine. Pour into muffin cups, filling two with fruit mixture. Refrigerate for at least 2 hours and up to 2 days. Serve on toast topped with whipped cream.