Mom'S Pineapple Pudding
|Canned unsweetened crushed pineapple||40 Ounce (2 Cans, 20 Ounce Each / 5 Cups)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Wheat germ||1 Cup (16 tbs)|
|Pumpkin seeds||1⁄2 Cup (8 tbs), finely ground in electric blender|
|Coconut||1 Cup (16 tbs)|
Preheat oven to 350°F.
Drain 1 cup juice from pineapple and reserve for another use.
Combine all remaining ingredients except pineapple and 2 tablespoons butter.
Put half the pineapple in a baking dish, then make a layer using half the combined mixture; repeat layers of pineapple and the dry mixture.
Dot with more butter, if desired, and bake in preheated oven for 15 minutes.
Serve warm or cold.