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.
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.
pread 1/4 of the pineapple pie filling.
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.
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.
Put pineapple (juice and all), pie filling, water and butter in pan.
Cook until very thick, stirring constantly.
Cool; stir a couple of times during cooling.
Pour into graham cracker crust. Chill in refrigerator.
For a less tart taste make pie the day before it's served.
Mix flour, sugar and oleo until crumbly.
Take 1 cup of mixture and save for topping.
Into the rest of batter, add egg. Pat into pan and put up around sides of pan.
Mix crushed pineapple and pie filling; put over crumb mixture.
Sprinkle top with the rest of crumbs.
Bake at 375\u00b0 for 5 minutes, then at 350\u00b0 for 35 minutes.
DOUGH:.
Cream shortening and sugar.
Add egg, vanilla, and flour an press in greased 10x12 inch pan.
Fill with pineapple pie filling mixed with 2 tablespoons flour.
FILLING:.
Beat cheese, 1/2 cup sugar, 4 egg yolks and milk.
Add flour, cinnamon, salt, vanilla and lemon juice.
Beat 4 egg whites stiff, adding remaining 1/4 cup sugar.
Fold into cheese mixture and pour over pie filling.
Bake at 350 degrees for 45-60 minutes.
Combine pie filling, Eagle Brand milk and Cool Whip. Once blended well, add pineapple, pecans and marshmallows. Mix well and chill to serve.
Mix graham cracker crumbs, margarine and sugar together for the bottom of crust; spread evenly in a large pan.
Whip Cool Whip and powdered sugar, then add cream cheese with vanilla.
Spread half of mixture on crust.
Spread pie filling over Cool Whip mixture.
Add remaining Cool Whip over pie filling; chill.
Mix the graham cracker crumbs and margarine together for the bottom crust.
Press tightly into bottom of pan.
Whip the Dream Whip with cold milk, then add the powdered sugar and the softened cream cheese.
Add vanilla. Spread half of the mixture on the graham cracker crust.
Spread pie filling over the Dream Whip mixture.
Add remaining Dream Whip mixture over the pineapple.
It will help keep the pie from 'weeping'.).
Add salt