1/2 cup reduced fat cream of mushroom soup
1/3 cup shredded cheese
1 (9 inch) prepared chocolate cookie crumb crust
6 (2 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (1 ounce) envelope frozen whipped topping, thawed
1/4 cup peanuts, crushed
1 cup chopped cashews
1 cup olive oil
1 teaspoon chopped red chile peppers
Preheat oven to 375 degrees F (190 degrees C).
Melt cream cheese and cheese in the microwave or let cool. Stir milk into cream cheese mixture, then gradually blend. Mix in cream cheese and cheese until creamy. Stir in pineapple, peanuts, cashews and olive oil. Spoon mixture into pie crust.
Beat egg whites until foamy, then fold into cream cheese mixture. Spread whipped topping over pie. Spread remaining top into crust.
Shape cream cheese mixture into a rectangle. Arrange remaining pie crust around edge of pie. Cut into 6 triangles. Place crabmeat slices on top of cream cheese, using knife or fork to secure. Place shell on pie.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove pastry from shell; refrigerate for 10 minutes and heat oven to 350 degrees F (175 degrees C). Place crabmeat on cooking rack and place on serving platter. Brush topping with reserved marinade.
Generously spread cream cheese mixture over crabmeat. Sprinkle filling over egg whites; seal edges of crust. Season with crushed peanuts. Place remaining crabmeat in center of pie (reserving 1 cup). Place crabmeat on serving plate.
Bake pie for 9 minutes or until filling is no longer pink. Cool before cutting into squares.
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