|Thanksgiving Delights Cookbook|
|by Karen Jean Matsko Hood|
For this thankful time of year, author Karen Jean Matsko Hood presents a unique cookbook that is full of tasty and satisfying recipes.
Results 1 - 10 of 31 for pistachio pudding pineapple pie
Result Page: 1
Put pistachio pudding in large bowl, then add the crushed pineapple (not drained), walnuts, ... couple of hours. Before serving add whipped cream on top.
Mix crushed pineapple, cherries, and pistachio pudding until well mixed. ... into graham cracker pie shell. Chill and serve with Cool Whip topping if desired.
Mix pudding, Cool Whip and pineapple. Put into pie crust. Cool in refrigerator for 3 hours or overnight. Double recipe for 3 pies.
1. In large bowl combine pudding and pineapple. 2. Add ... 3. Pour into pie shell (9 inch deep dish). 4. Refrigerate or freeze. (May be served either way.)
Mix pudding mix into yogurt. Add drained pineapple and 2 tablespoons Cool Whip. Spoon into pie shells and top with remaining Cool Whip and chill.
Combine butter and ... in 9 inch pie pan. Bake at ... topping mix and pudding mix in mixer ... Fold in drained pineapple. Spoon into ... Garnish with toasted coconut.
Mix first 3 ingredients and then pour into pie shell. Refrigerate at least 3 hours. Then enjoy. Makes one pie.
Mix whipped topping and dry pudding and the can of pineapple, with juice, all together. Pour into pie shell and top ... topping if desired. Chill and serve.
Spread creamy mixture ... 1-1/2 can lemon pudding/pie filling (or chocolate) ... cooked pudding, but be sure it is thoroughly cooled. Keep Refrigerated.
Mix dry pudding and well drained pineapple. Fold in Cool Whip. Pour mixture in pie crust. Chill 24 hours before serving. Sprinkle with chocolate shots.
Result Page: 1
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