|by Doris Janzen Longacre|
Longacre has gathered 500 recipes from Mennonite kitchens that tell us how to eat better and consume less of the world's limited food resources.
1 - 10 of 165 for easy pineapple pie
In bowl empty ... in the undrained pineapple. Spoon it into a graham cracker ... with crumbs, if desired. Let it get well chilled and set before serving.
Drain pineapple well. Combine pudding ... whipped topping, pineapple, and lemon juice. Pour into crust. Cover and refrigerate overnight (or at least 4 hours).
Combine pudding mix ... thick. Fold in whipped topping, drained pineapple and lemon juice. Pour into graham cracker crust and chill 4 hours or overnight.
Mix pineapple, pudding mix and sour cream together. Pour into pie shell and chill until cool.
Mix the pineapple, vanilla pudding (dry) and sour cream. Pour into cooled pie shell. Top with cool whip and refrigerate. It is so good and so easy.
CRUST: Mix flour, pecans, butter and vanilla extract together until mixture is crumbly. Pat dough into a well-greased 8 x 8 x 2-inch glass casserole. ...
Mix well together, then stir in 1 pint sour cream. Pour into 9 inch baked pie shell. Top with Cool Whip. Refrigerate.
Mix together and put into a 9 inch BAKED pie shell. Chill.
Combine and stir ... If you use prepared crusts, it only takes 5 minutes to assemble. Makes 2 pies. For 9"x13" casserole or cake pan, double the recipe.
Mix pudding, pineapple and sour cream. Pour mixture into crust. Layer Cool Whip on top. Makes 2 pies. Chill and enjoy.
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