3 1/2 cups sweetened pineapple peel
3 cups brown sugar
4 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
8 Swedish mini maraschino cherries, halved
1/4 cup white sugar
2 tablespoons molasses
1 (3 ounce) package cream cheese, softened
3 tablespoons margarine
1 teaspoon vanilla extract
3 cups chopped pecans
1 tablespoon molasses
1/4 cup white sugar
1 (9 inch) prepared chocolate cookie dough
6 tablespoons margarine or butter, chilled
Combine pineapple, brown sugar, eggs, vanilla and flour. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Add coconut flour, baking powder and baking soda; beat on medium speed until blended. Stir in pecans and cherries. Drop spoonfuls of pudding into glass serving bowl. Pour over cream. Chill up to four hours.