|by Robert Parker|
A manual for the lover of good burgundy which takes the reader through various growers and properties.
1 - 10 of 169 for vanilla pudding pineapple pie
Preheat oven to 350°F. Mix together pineapple, vanilla pudding mix, and lemon juice until smooth. Prick pie shell. Pour mixture ... of Cool Whip on top.
In bowl, blend ... package of instant pudding mix (just the ... the drained crushed pineapple. Place mixture ... and simple recipe, especially for Summer!
Combine in a large bowl pineapple (including juice) with instant pudding. Put in ... Whip. Pour into pie crust and add ... refrigerate for another hour.
Drain pineapple but reserve syrup. ... extract. Chill. Prepare pudding mix with milk ... cream. Pour into pie shell and chill ... Chill again. Serves 6 to 8.
Combine ice cream, milk and pudding mix in a ... blended. Spoon into pie crust. Freeze, covered, while preparing pineapple mixture. Drain pineapple, ... sherbet for the vanilla ice cream.
Cook pudding according to package ... whole milk, for pie. If richer ... pie shell. Put pineapple on top -- ... put whipped cream on the day of serving.)
Combine the pudding mix, pineapple, sour cream ... Pour into the pie shell. Chill for ... Garnish with Cool Whip, additional pineapple or maraschino cherries.
Mix vanilla and banana cream pudding together with 3 ... shell). Place crushed pineapple on top of ... mixture to each pie). Cover with ... nuts to decorate top.
Combine pie filling mix, pineapple (with juice), sour ... Garnish with prepared whipped topping, additional pineapple or maraschino cherries, if desired.
Mix pineapple and dry pudding. Stir in sour cream and half of Cool Whip. Put on baked pie shell and top with rest of Cool Whip. Chill 2 hours and then serve.
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