Mix together above ingredients including pineapple juice. Pour into \"Best Ever Pie Crust\" recipe baked shell.
nd cream cheese.
(For best results, have cream cheese at
Drain pineapple, reserving syrup.
In mixer bowl, blend the pineapple, IMO, pudding mix and about 1/4 cup of the juice.
Add more juice if it seems too thick.
Discard or save remaining juice.
Pile into pie shell; chill for at least one hour.
Garnish, if desired.
Beat all together until smooth.
Bake in 2 unbaked pie shells at 350\u00b0 for 45 minutes or until done.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Heat oven to 375\u00b0.
Turn pineapple pie filling into a 9-inch metal pie pan.
Place rolls around the edge.
Reserve the can of icing.
Bake 25 minutes.
Remove from oven and spread rolls with the icing.
Serve warm.
Serves 8.
Heat the pineapple in a saucepan.
Mix
his step if using a pie crust.
Beat confectioners sugar
Line bottom and sides of spring-form pan with ladyfingers. Set aside.
Whip cream until stiff.
Beat cream cheese and sugar until smooth.
Fold whipped cream into cream cheese mixture. Spoon layer of whipped cream mixture and then layer of pineapple pie filling on ladyfingers.
Repeat with 2 layers of ladyfingers, cream mixture and pie filling.
Refrigerate overnight.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Beat egg white and cream of tartar until stiff (not dry). Gradually add sugar, crackers and nuts.
Bake for 25 minutes in 350\u00b0 oven in a 9 x 13-inch pan.
Cool.
Spread the Dream Whip over the top.
Over top of that, add pineapple pie filling.
Chill and serve.
Can use any prepared pie filling in place of the pineapple.
Separate ladyfingers into single layer.
Line sides and bottom of 10-inch spring-form pan.
Press them in firmly.
Whip cream until stiff.
In a separate bowl, mix cream cheese and sugar until well blended.
Fold cream cheese mixture into whipped cream. Spread 1/3 of whipped cream mixture, then 1/4 of pineapple pie filling; add a layer of ladyfingers on top of pie filling and repeat 2 more times with pie filling being last layer on top. Refrigerate overnight.
Mix pudding according to directions on box.
Add cream cheese and beat well.
Pour over graham cracker crust.
When set, top with 1 can of pineapple pie filling.
Cover with a carton of whipped topping.
In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!
reased and floured. Spread the pineapple pie filling evenly over the crust
Crush vanilla wafers.
Melt 1 stick margarine.
Pour over wafers.
Mix well.
Put half of wafers in bottom of dish.
Cream the cream cheese and 1 stick margarine until fluffy.
Add sugar and mix well.
Spread over wafers followed by pie filling and Cool Whip.
Sprinkle rest of wafers on top.
Refrigerate overnight.
nd a sawing motion works best - a smooth knife is
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
Makes one 9\" pie.
Preheat oven to 350 degrees.
Mix pie crust, roll it out and place in pie pan.
Slice rhubarb and place in the pie crust.
Sprinkle sugar over the rhubarb and pour spread the pineapple over the sugar.
Roll out the top crust and cover the pie.
Bake at 350 degrees until the top is golden brown in color, approx.
50 min.
Let cool and serve with whip cream if desired.
Beat eggs in a large bowl. Combine with corn syrup and beat until well blended. Stir in pineapple, coconut, sugar, flour, and butter and mix well.
Spoon filling into unbaked pie shell. Bake at 350 for 45-60 minutes, until crust is browned and filling is firm.