Mix the oil, 2 eggs, 1/2 cup sugar, flour and baking powder all together and spread in a greased 9 x 13-inch baking pan.
Drain the pineapple and put on dough.
Cream the cream cheese and 1 cup sugar.
Add the 5 eggs and 2 tablespoons dry pudding and pour over the pineapple.
Bake at 325\u00b0 for about 1 hour.
Mix softened cream cheese, sugar and pineapple extract.
Add and mix 15 ounces of drained crushed pineapple.
Fold in cool whip. Add food coloring and fold to blend well.
Pour in the prepared graham cracker pie crust. Sprinkle reserved pineapple on top.
Cover and refrigerate for at least 3 hours. Serve cold.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
br>First make sure the pineapple is well drained. You don
remove from heat.
Arrange pineapple rings, cherries and nuts in
13 inch pan ready(recipe didn't say to grease
Cheesecake:
Combine 1st 3 ingredients;
n a nice design on cheesecake.
Measure 1/2 cup
Stir in 2/3 cup pineapple juice.
Pour cream cheese
tir in 2/3 cup pineapple juice.
Pour cream cheese
To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add
Make double recipe graham cracker crust (holding back 1 cup). Bake in large cake pan.
Blend cream cheese with sugar; add whipped cream or Dream Whip (Dream Whip cuts calories, but adds sweetness). Pour into prepared crust.
Sprinkle with the reserved crumbs and chill for several hours or overnight.
Serves 16.
Can be halved easily; fits regular pie tin.
Mix together the cake mix and the butter until resembling bread crumbs, then press into the base of a greased/oiled and lined cake pan/tin.
Bake for 20 minutes at 350 - keep an eye on this as all ovens vary in temperature, watch it doesn't go too brown.
Remove from the oven, allow to cool and then add your chosen filling and cook or chill as the recipe requires.
Boil pineapple, add Jello.
Set aside to cool and thicken slightly.
Cream cheese, sugar and vanilla together.
Add to Jello, pineapple mixture.
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2-inch.
Bake until set, 15 to 20 minutes, at 350 degrees. Favorite cheesecake recipe:
Use pastry blender to mix crust; much easier.
Prepare cheesecake according to package directions, except add pineapple juice that was drained from crushed pineapple.
When partially chilled, top with chilled crushed pineapple and return to refrigerator until ready to serve.
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
Place ham in Crockpot.
Pour entire contents of pineapple can into crockpot, over ham.
Add brown sugar into crockpot {spread over ham}.
Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook!
Occasionally scoop up sauce mixture and pour over ham while cooking.
Enjoy!
blend well.
Stir in pineapple. Pour into prepared pan.
Dissolve gelatin in boiling water; stir until completely dissolved.
Add sugar and pineapple juice and allow to cool. Soften cream cheese and gradually stir in gelatin mixture until well blended.
Pour into pie shell and refrigerate until firmly set.
Top with whipped cream before serving.