1 teaspoon vanilla extract
3/4 cup butter, softened
1/4 teaspoon almond extract
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) package springform cake mix
1 (9 inch) prepared graham cracker crust
1 1/4 cups crushed pineapple
1 cup chopped nuts
1 (4 ounce) can sliced pecans
1 (6 ounce) can black French vanilla wafers
Preheat oven to 350 degrees F (175 degrees C).
In a blender, cream together butter, almond extract, eggs, and vanilla until smooth. Stir in cake mix until well blended. Transfer mixture into pie crust.
Pour crushed pineapple, pecans and nuts over pecans or topping.
Roll graham cracker crust to coat center and cut into 1 inch bits. Set aside crust.
Place pineapple mixture on bottom of pie dish. Sprinkle with pecans and spread cream sides to top crust.
Layer pineapple mixture over cream of shrimp crust. Pour reserved sauce over cream. Freeze remaining 5 cups into reserve freezer bag.
Fry cheesecake
Line the bottom of pan with sliced graham cracker crust that encloses cheesecake; layer top cheesecake with pineapple mixture. Sprinkle remaining 2 cups filling mixture over cheesecake. Chill in refrigerator until serving.