baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
or 1 hour prior to recipe use.)
Fold the whipped
his step if using a pie crust.
Beat confectioners sugar
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.
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.
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.
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.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
reased and floured. Spread the pineapple pie filling evenly over the crust.
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!
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.
>Roll out the Perfect Pie Dough on a well-floured
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.)
Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe.
Stir into hot filling the cream cheese.
Pour over cooled cake layer.
aucepan, stir marshmallows and reserved pineapple liquid over low heat until
Bring to a boil the pie filling, pineapple, sugar, cornstarch and coloring.
Take off heat and add the jello.
Put in refrigerator to cool.
Dice the bananas and add them along with the nuts to the filling and fill the pie shells.
Add whipped topping or Cool Whip to the tops.
Sprinkle with a few more chopped pecans.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
Bake pie shell and cool in refrigerator.
In large bowl, combine pie filling mix and sugar; add pineapple, juice and sour cream and mix thoroughly with spoon.
Pour mixture into cool pie shell and chill in refrigerator for at least 3 hours.
When serving, garnish with whipped topping.
sing fresh fruit, jam or pie filling, hold it aside.
If
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.