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Results 101 - 110 of 121 for pineapple whip cream pie
Drain pineapple, reserving 1/4 cup juice. Combine pie filling, juice, milk, sour cream and sugar in bowl. Beat ... whipped topping or Cool Whip.
Cream together 1 (8 ounce) package ... well drained crushed pineapple and 1 (8 ounce) container Cool Whip. Pour in 1 prebaked pastry or graham cracker pie shell. Let pie chill for 3 hours.
Combine instant pudding with the sour cream. Add can of crushed pineapple (including juice). Blend thoroughly. Put ... whipped cream. Refrigerate leftovers.
Combine pie filling mix, pineapple with juice, sour cream and sugar in deep narrow-bottom ... additional pineapple, or maraschino cherries, if desired.
Combine pie filling mix, pineapple (with juice), sour cream and sugar in deep narrow-bottomed ... pineapple or maraschino cherries, if desired.
Let cream cheese set out overnight at ... until smooth. Add pineapple; mix well. Pour into baked 9 inch pie crust. Refrigerate 1 hour before serving. Serve with whipped topping.
107. PINEAPPLE CREAM PIE
Combine all ingredients and mix well. Pour into baked pie shell and top with Cool Whip.
Mix all ingredients except vanilla. ... vanilla. Pour in 9-inch baked cooled pie shell. Completely cool and spread with Cool Whip or whipped cream.
Combine sour cream, pudding (dry), and pineapple; put into crust. Chill. Serve with Cool Whip.
Mix together ingredients and pour into shell; serve Cool Whip on top.
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