Pineapple Crunch Pie Food

CREAMY PINEAPPLE PIE

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

PINEAPPLE CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.

PINEAPPLE BLUEBERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
• Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.

EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
• Sprinkle the blueberries then sugar.
• Drizzle the melted butter over the blueberries and sugar.
• Top with chopped nuts.
• Bake for about 45 minutes, or until bubbly.

PINEAPPLE CRUNCH CAKE

Steps:

• In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack., For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired.

PCP PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, eggs, butter, cornmeal, flour, and vanilla extract together in a large bowl until smooth; add pineapple, pecans, and coconut and stir. Pour the filling into the prepared pie crust.
• Bake in preheated oven until the center of the pie is nearly set, 50 to 60 minutes.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

PINEAPPLE CRUNCH PIE

Steps:

• Prepare pie crust according to package directions for TWO-CRUST PIE using 9-inch pie pan.Heat oven to 425°F. In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat stir in lemon juice and 1 tablespoon margarine. Pour into crust-lined pan. Top with second crust seal edges and flute. Cut slits in top crust. Bake at 425°F. for 15 to 20 minutes or until light golden brown.Meanwhile, in small heavy saucepan, combine all topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Remove pie from oven.Spoon and spread warm topping mixture evenly over top of pie. Cover edge of crust with strips of foil to prevent excessive browning. Bake at 425°F. for an additional 10 to 15 minutes or until crust is deep golden brown.*TIP: One (20-oz.) can crushed pineapple in unsweetened juice, undrained, can be substituted for crushed pineapple in heavy syrup.Nutrition Per Serving: Calories 430 Protein 3g Carbohydrate 52g Fat 24g Sodium 340mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PINEAPPLE BRUNCH PIE

Steps:

• Drain pineapple thoroughly.
• Saute ham to remove any excess moisture.
• Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in mixing bowl until smooth.
• Stir in ham, cheese, onions and pineapple. Pour into 10-in pie plate coated with non-stick spray.
• Bake at 350 degrees for 35 minutes or until set.