bout 10x15 inch. Combine the pineapple spread with the spices. Mix well
ortillas. With a spatula, evenly spread one-fourth of the cream
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients.
Spread in an ungreased 9\" pie plate.
Bake 14-16 minutes.
Serve with apple or pear wedges and crackers.
Can be made up to 12 hours in advance then baked.
Preheat oven to 375 degrees F (190 degrees C).
Roll out half of pastry to line pie pan, and roll out other half to cut into strips for lattice top.
In a medium mixing bowl combine eggs, sugar, flour, salt, lemon juice, and grated lemon rind. Mix well then stir in pineapple. Spread filling into pastry-lined pie pan, make lattice top, and crimp edges. Place in preheated oven and bake 40 minutes or until filling is set and crust is lightly browned. Chill before serving.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Bake in a long cake pan, the cake mix as directed on the box. After cake is cooled, punch holes in cake and spread pineapple over it.
Mix instant pudding and cream cheese.
Spread over pineapple. Spread Cool Whip on top.
Add 1/2 cup melted butter to crushed vanilla wafers. Spread mixture in a 13 x 9-inch pan. Press firmly to form crust. Mix 1/2 cup melted butter, powdered sugar and cream cheese. Small amount of pineapple juice may be added to make mixture creamier for spreading. Spread mixture over vanilla wafer crust. Top creamed mixture with pineapple. Spread thawed
Cool Whip topping over pineapple. Sprinkle with chopped pecans.
Drain pineapple and reserve liquid.
Combine all ingredients and mix well.
Thin mixture to desired consistency with pineapple juice.
Spread on crackers or toast squares.
In a 9 x 13-inch pan, empty can of crushed pineapple (spread). Pour can of cherry pie filling over pineapple (spread).
Sprinkle yellow cake mix over that.
Melt butter and pour over cake. Sprinkle chopped walnuts over that.
Bake at 325\u00b0 for 1 hour.
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.
In 9 x 13-inch pan, pour in undrained pineapple; spread.
Pour in cherry pie filling; spread over pineapple.
Open cake mix and sprinkle over cherries and pineapple.
Cut stick of butter into small squares; place on top of cake mix.
Bake for given time and temperature on cake box.
Spread crumbs (save some for top) over bottom of long Pyrex pan.
Cream oleo, sugar and vanilla until light and fluffy.
Beat in egg yolks one at a time.
Carefully spread this mixture over crumbs.
Beat cream until stiff.
Fold in drained pineapple. Spread over butter-sugar layer.
Cover with crumbs lightly.
Cover and chill.
Spread pineapple and juice evenly on bottom of ungreased 9 x 13-inch pan.
Sprinkle cake mix over top of pineapple; spread evenly with fork.
Sprinkle chopped nuts over cake mix.
Dribble melted butter over nuts, covering all the cake mix.
Bake at 350\u00b0 for 35 to 45 minutes until light brown.
Put crushed wafers in bottom of 9 x 9-inch pan (reserve some for top).
Cream butter and sugar.
Add eggs and beat until smooth. Spread over crumbs.
Whip cream stiff.
Mix with drained pineapple. Spread over mixture and top with remaining crumbs.
Chill overnight.
Mix eggs, flour, sugar, vinegar and juice.
Cook in double boiler until thick.
Cool, add mayonnaise and drained crushed pineapple.
Spread on white bread for sandwiches.
Drain juice from can of crushed pineapple. Substitute juice for water called for in directions on cake box. If not enough, add water to make right amount. Follow directions for cake. Cool. Mix together cream cheese, vanilla pudding and milk; spread over cooled cake. Combine whipped topping and drained pineapple; spread over pudding mixture.
Drain horseradish and combine with ingredients.
Pour over 8 ounces of cream cheese and serve as a spread with crackers.
Extra \"spread\" can be stored in jelly jars for 6 weeks in refrigerator.
Sift together flour, salt and soda.
Add brown sugar, shortening, oatmeal, pineapple juice and crushed pineapple. Spread into greased 7 x 11-inch baking pan and bake at 350\u00b0 for 25 to 30 minutes.
Sift together flour, baking powder and salt.
Cut in shortening and add sugar.
Blend together.
Beat egg and add to the mixture.
Spread 3/4 of mixture in a 9 X 13 baking pan (or other pan with sides) and top with applesauce and pineapple. Spread remaining 1/4 mixture on top.
Sprinkle with cinnamon and top with pats of butter.
Bake at 350 degrees in oven until golden brown.
Cream the butter and sugar. Add egg yolks and vanilla.
Fold in stiffly beaten egg whites.
Line a 14 x 16-inch pan with 1/2 of the wafer crumbs. Spread beaten mixture on this.
Add layer of drained pineapple. Spread Cool Whip evenly. Sprinkle with chopped nuts. Add rest of crushed wafers as a crust.
Keep in refrigerator 12 hours before serving.