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.
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
pread 1/4 of the pineapple pie filling.
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.
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.
In large bowl combine pineapple and juice with instant vanilla pudding, whisk together until mixed good.
Add Cool Whip and whisk together, pour into graham cracker pie shell and refrigerate.
You can garnish with toasted coconut and a cherry-- or just serve as is, either way it's a great summer dessert, light cool and refreshing.
Sift sugar and flour together.
Mix all ingredients together; pour into raw crust.
Bake 40 minutes or until thickened in 300\u00b0 oven.
Beat egg whites.
Add 3 tablespoons sugar and beat until stiff.
Spread over pie and brown.
9 inch oven-proof pie dish by spraying with some
Combine pineapple, condensed milk and lemon juice.
Stir until thickened.
Fold in Cool Whip and nuts.
Divide into 3 graham crusts, chill and pig out.
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Drain pineapple, reserving 1 Tbsp. juice for