or 1 hour prior to recipe use.)
Fold the whipped
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.
he top.
Fold in pineapple pie filling.
Pour into prepared
nd floured. Spread the pineapple pie filling evenly over the crust.
stirring constantly.
Add pineapple pastry filling and bring to boil again
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.
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 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!
Unfold pastry crust and place on a baking sheet.
Combine the other ingredients in a bowl until thoroughly mixed.
Spoon filling onto half of pastry crust, leaving a 1 inch margin around the edge.
Fold other half of crust over filling and seal the edges with your fingers or fork.
Place filling ingredients in a large saucepot.
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.
To Make The Apple Filling: In a large skillet over
Drain the pineapple, saving the syrup.
Combine the pineapple, brown sugar, butter and cinnamon.
Divide the mixture into 10 greased muffin cups.
Place a walnut half on each.
Add one teaspoon of pineapple syrup to each.
Top with a biscuit.
Bake at 425\u00b0 for 12 to 15 minutes or until the biscuits are done.
Invert pan immediately on a serving plate.
Cool for 1 minute before lifting pan.
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.
Combine pineapple, sugar, butter and cinnamon.
Divide into 10 muffin cups.
Center each with either a pecan or walnut half.
Add 1 teaspoon pineapple juice to each cup.
Top with refrigerated biscuits.
Bake at 425\u00b0 for 12 to 15 minutes.
Invert pan immediately on serving plate.
Cool 1 minute before removing from pan.
The topping will be on the bottom.
Combine pineapple, sugar, butter and cinnamon and divide in 10 muffin cups.
Center each with a walnut half.
Add 1 teaspoon pineapple syrup to each cup and top with a biscuit.
Bake 12 to 15 minutes at 425\u00b0; remove from oven and invert immediately on serving plate.
Serve warm.
br>Open cans of pineapple. Drain the pineapple and reserve 3/4
To make batter, cream 1/2 stick of butter with white sugar. Mix in well the egg yolks.
Sift together flour and baking powder. Add alternately with milk.
Add vanilla.
Beat egg whites and fold into batter; set aside.
In a cast-iron skillet, place 1/2 stick of butter in small dabs.
Add brown sugar, pouring evenly over butter.
Place 1 slice of pineapple in center of pan and other slices around, centering each with a cherry.
Pour batter over this and bake in a slow oven (300\u00b0) for 1 hour, or until done.