with more Cool Whip and nuts, if desired. Next, layer the vanilla pudding, then spread with Cool Whip. Ĭrushed Pineapple Sour Cream Pie - All Recipesįor this luscious pie, crushed pineapple, vanilla pudding mix, sour cream and sugar are stirred together and poured into a prepared crust. Ingredients 1 20 ounce can crushed pineapple (don’t drain) 1 cup sour cream 2 3.4 ounce packages vanilla instant pudding mix 1 store bought graham cracker pie crust Cool whip Cook Mode Prevent your screen from going dark Instructions In a large bowl mix crushed pineapple, sour cream and vanilla pudding mix. Prepare instant pudding as per package instructions pour evenly over. Ĭ - Recipe - Pineapple Pudding Cakeīeat brown sugar and pineapple pour over cake. Layer bananas and vanilla wafers into dish, putting. and instant coconut cream pudding and a 20oz can of pineapple for the second.Ĭ - Recipe - Cool Whip Banana Puddingīox instant vanilla pudding mix (prepare by recipe on box). I changed the vanilla pudding to banana, only because I like anything with banana. Being a nurse, I am always looking for quick easy recipes. This recipe was given to me by a friend with whom I exchange recipes. Pineapple and Pistachio Pudding - All RecipesĪnyone who likes the combination of pistachio pudding and pineapple will love this trimmed down, yet still creamy version. If you prefer it unbaked, you can chill your pie crust for about an hour and then add the pineapple pie filling to it.Trusted Results with Recipe with coolwhip and vanilla pudding and pineapple Bring to a boil over medium-high heat cook and stir for 2 minutes or until thickened. For pineapple layer, in a small saucepan, combine sugar and cornstarch. Pour into an 8″ or 9″ pie plate and press firmly all along the bottom and up the sides.īake it at 375 for 7 minutes and then let it cool completely before you add the pineapple pie filling. Remove from the heat stir in butter and vanilla. Then add 1/3 cup of sugar and 1.5 cups of graham crackers and stir well to combine completely. To make your own graham cracker crust from scratch, melt 6 tablespoons of butter in a medium size bowl. If you prefer to make your own graham cracker crust, go right ahead! They definitely taste better, they just aren’t as convenient. How to Make a Homemade Graham Cracker Crust Spoon it all into a prepared graham cracker crust and refrigerate for about 4 hours or until firm. Beat well to combine.Īdd the drained, crushed pineapple (20 oz. softened cream cheese and 1/2 cup of sugar. A few hours later, I cut it to actually serve at a party and it was much more firm! That will give you nice, clean slices! I actually cut mine a little too early (as you can see in the photo of the one slice). I would say a good 4 hours of chilling time before you cut into it. The last key point is to make sure you make this with enough time, allowing it to set up in the fridge. So listen to me and drain that pineapple! This is also important if you plan on making this ahead of time, because the juice will continue to seep out and you don’t want “watery” stuff at the bottom of the pie plate under your crust. If you leave the crushed pineapple too juicy, the filling won’t set up properly. You want to drain this very well! Not just hold the lid over the can opening and see what juices you get out… but REALLY drain it! I take a large spoon and push the back of the spoon against the pineapple over and over to get extra juice out. This recipe uses a 20 ounce can of crushed pineapple. Setting it out at room temperature is the safest way to soften it! You just want to be really careful if you do this because you do not want to melt the cream cheese at all. I’ve also softened them in a bowl in the microwave. About 30 minutes before you’re ready to make it, you want to set an 8 ounce block of cream cheese out to soften.
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