Tropical Breeze Pie Food

TROPICAL PIE

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture. , Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving.

TROPICAL MARGARITA FREEZE (PIE)

Steps:

• Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
• In a food processor or blender, puree strawberries with sugar and margarita mix (and optional tequila). Pour into a large bowl and fold in whipped topping. Carefully pour into over sherbet.
• Place mango slices in a star pattern on top of strawberry mixture and gently press to make horizontally even. Place the remaining strawberry in the center. Freeze at least 4 hours until firm.
• PARFAIT VARIATION: Use graham cracker crumbs or vanilla wafers and place them amongst 8 freezer-proof margarita glasses. scoop in some sherbet, then the strawberry topping, Finally, garnish with a mango slice and 1/2 of a fresh strawberry. Freeze for 1 hour or till needed. (NOTE: be sure the glasses are safe for freezing).

TROPICAL BREEZE

Steps:

• Place the pineapple juice, malibu, bacardi, ice and rockmelon in the jug of a blender and blend until smooth.
• Divide the mixture among serving glasses. Place a melon wedge on the edge of each glass to serve.
• enjoy.

TROPICAL COCONUT PIE

Steps:

• In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

LIGHT AS A TROPICAL BREEZE LIME PIE

Steps:

• In a small mixing bowl, combine the crust ingredients.
• Mix well and press into a pie pan or springform pan.
• Bake at 350 degrees for 8-10 minutes.
• Cool, then place in the freezer while you prepare the filling.
• Place the apple juice concentrate in a small saucepan, sprinkle the gelatin over it and let the mixture stand for a few minutes to soften the gelatin.
• Add the sugar or Splenda blend and heat on low until the sugar dissolves.
• Transfer the mixture to a bowl (you'll be adding the yogurt to this later) and stir in the lime juice, vanilla and half of the grated lime rind.
• Place the bowl in the refrigerator or freezer until it has thickened to egg-white consistency.
• With an egg beater or mixer, whip the mixture until it is light and fluffy.
• Stir in the yogurt, blending thoroughly.
• Pour the mixture into the partially frozen crust.
• Sprinkle the pie with the remaining grated lime rind and chill until firm.