over medium heat, warm the pineapple, cream cheese, and Splenda or sugar until
Place 1 cup Milnot in double boiler; add marshmallows and heat until melted.
Remove from heat.
Dissolve lemon jello in cold water; add to hot mixture.
Mix pineapple, cream cheese, salad dressing, milk and nuts.
Combine with mixture in double boiler; pour into 8 x 12-inch glass baking dish.
Place in refrigerate until set.
For top layer, make one package raspberry jello.
Cool and pour over first layer.
Cream butter and cream cheese until fluffy.
Gradually add sugar and continue beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add flour and vanilla, mixing well.
Pour batter into a well-greased and floured 10-inch Bundt pan.
Place in a cold oven.
Set temperature at 325\u00b0 and bake for 1 hour and 20 minutes or until cake tests done.
Cool 15 to 20 minutes before removing from pan.
Drain pineapple pushing out as much juice as possible.
Spread pineapple on paper towels to dry.
Mix softened cream cheese and sugar.
Add pineapple.
Mix throughly.
Ref. for 1 hour.
Form into ball.
Roll in pecans.
Serve with crackers.
Prepare pudding according to box directions, except use only the 1 c.
milk.
Beat together pudding and thinned cream cheese.
Fold in whipped topping.
Frost cake (yellow is a good choice)-- frosts equivalent of a boxed cake mix.
Sprinkle with pineapple.
Can also sprinkle with coconut and chopped nuts if desired.
Refrigerate.
MAKE SPREAD:
Beat cream cheese and sour cream on medium speed until smooth
egrees C).
To Make Pineapple Layer: In a medium saucepan
Cook sugar and pineapple 5 minutes.
Let cool.
Dissolve gelatin in cold water.
Add gelatin to sugar and pineapple and chill.
Beat in separate bowls the cream cheese and Dream Whip. When pineapple is cold, beat in the cream cheese and the Dream Whip until well mixed.
Add nuts.
Place in mold and refrigerate.
Cook pineapple and 1 cup sugar on low heat until sugar melts. Mix cream cheese and 1/2 cup sugar real good.
Add salt and vanilla to cheese mixture.
Beat eggs until stiff.
Add to cheese mixture.
Mix well, but do not beat.
Pour pineapple and sugar into pie shell.
Pour cream cheese mixture onto this.
Sprinkle nuts on top.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and bake about 35 minutes longer.
If nuts seem to be getting too brown, put brown paper bag over top of pie.
Prepare pie crust shell (do not prick crust).
Combine crushed pineapple, sugar and cornstarch in saucepan.
Cook over medium heat, stirring constantly until thick and clear; cool.
Blend cream cheese, 1/2 cup sugar and salt; cream well.
Add unbeaten eggs and beat well.
Blend in milk and vanilla.
Spread pineapple mixture in pie shell.
Top with cream cheese mixture.
Sprinkle with nuts.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 20 to 25 minutes.
Chill before serving.
Drain pineapple in mesh strainer.
Soften cream cheese by bringing to room temperature
Blend 1/3 cup sugar with cornstarch.
Add pineapple.
Cook, stirring constantly, until mixture is thick and clear.
Cool. Blend cream cheese with salt and 1/2 cup sugar; add eggs one at a time, stirring well after each addition.
Blend in milk and vanilla.
Spread cooled pineapple mixture over pie shell.
Pour cream cheese mixture on top.
Sprinkle with nutmeg or chopped pecans.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and continue baking for 50 minutes.
Blend 1/2 of the sugar with cornstarch. Add pineapple with juice. Cook, stirring constantly, until mixture is thick and clear. Cool. Blend cream cheese (softened at room temperature) with 1/2 cup sugar and salt. Add eggs, one at a time, stirring well after each egg is added. Blend in milk and vanilla. Spread the cooked pineapple mixture over the bottom of pastry shell. Pour in cream cheese mixture and sprinkle with pecans. Bake at 425\u00b0 for 10 minutes. Reduce heat to 325\u00b0 and bake 50 minutes. Cool before serving. Serves 7 or 8.
Beat whipping cream and refrigerate.
Put a couple of tablespoons of pineapple in cream cheese and beat until fluffy. Pour off about 1/4 of juice from pineapple so pie won't be too sloppy.
After beating cream cheese, fold in whipping cream with the Equal.
Then add crushed pineapple and vanilla.
Be sure your pie crust gets good and brown and cool before filling it.
Chill at least 3 hours.
The longer it sets, the more flavorable it is.
For the icing: Beat the cream cheese and margarine or butter togehter
Blend 1/2 cup sugar, pineapple and cornstarch.
Cook, stirring constantly, until mixture is thick and clear.
Cool.
Blend cream cheese (softened at room temperature) with 1/2 cup sugar and salt. Add eggs, one at a time, stirring well.
Blend in milk and vanilla. Spread pineapple mixture over bottom of the pie shell.
Pour cream cheese mixture over pineapple mixture.
Sprinkle with nuts.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and continue to bake for 50 minutes.
Cool before serving.
Blend cream cheese, sugar and pineapple together until smooth. Take 2 slices of white bread and strip off crust.
Smooth cream cheese mixture onto one slice of bread.
Make into sandwich.
Then cut into 4 halves.
Repeat until all mixture is gone.
Great appetizer.
Cream together gleatin and cream cheese; add hot water and stir until dissolved.
Add enough cold water to pineapple juice to make 2 cups of liquid and stir in.
Refrigerate until partially jelled.
Add pineapple and nuts.
Put in a dish and chill.
Serves 12.
Mix 1/3 cup sugar, cornstarch and pineapple.
Cook over low heat until mixture is thick and clear.
Soften cream cheese at room temperature and blend with 1/2 cup sugar, milk, eggs and vanilla. Pour pineapple mixture in pastry shell.
Pour cream cheese mixture on top.
Sprinkle pecans on top.
Bake at 400\u00b0 for 10 minutes; reduce heat to 325\u00b0 and bake for 50 minutes.
Cool before serving.
Set jello as directed on package; refrigerate until almost set.
Soften cream cheese with a fork and a little cream.
Whip 1/2 pint of whip cream until stiff (may substitute Dream Whip). Whip jello; mix jello and whipped cream together.
Beat in cream cheese with a spoon.
Fold in crushed pineapple and refrigerate until set.
Put in mold.