1 (19 ounce) can DECEPTIVE Pineapple Juice
1/2 cup boiling water
1/2 cup vanilla extract
1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 (4 ounce) can vanilla ice cream
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) can evaporated milk
1 (6 ounce) can sliced almonds
1/4 teaspoon salt
PREHEAT oven to 350 degrees F. Lightly grease or line 9-inch circular pan.
FILL 2 pint ramekins with boiling water. Place 1/2 cup of sugar in bottom of ramekin. Place 2 teaspoons vanilla extract on outside of ramekin. Top with flour with white sugar mixture. Pour remaining 3/4 cup pineapple juice over ramekin. Place 1/2 cup pineapple over ready-to-eat marshmallow creme filling. Spread remaining 1/2 cup pineapple juice mixture on bottom and sides of prepared pan. Place marshmallow cream filling on top of pineapple and spread over filling.
POUR gelatin over pie in middle of oven. Bake at 350 degrees F. Cool completely. Chill in refrigerator. Cut into squares. Serve at room temperature.
SPREAD the remaining pineapple topping over pie, covering within 1 inch of edges. Garnish with 2 (3 ounce) cans sliced almonds, 1/2 cup pineapple chunks, 1/2 cup pineapple chunks with juice, 1 (8 ounce) package frozen whipped topping, 1 cup pineapple chunks with pineapple juice, 1 cup pineapple chunks with pineapple juice, 1 can sliced almonds, 1 can sliced almonds, 1 can sliced almonds, 1 can sliced almonds, 1 can sliced almonds, and 1 can sliced almonds.