1 (19 ounce) can sliced pineapple, juice reserved
2 cups cranberry sauce
1/2 cup crushed pineapple
1 cup sundae ice cream
1 (9 inch) unbaked pie crust
1 tablespoon milk
1 tablespoon vegetable oil
1 (8 ounce) package cream cheese, softened
1/4 cup aramine (sodium bicarbonate)
1 (14 ounce) can whole cranberry sauce
1/2 cup white cranberries
1/2 cup whipped cream
3 tablespoons butter, chilled
2 tablespoons orange juice
1 egg
1/4 teaspoon prepared or condiment flaked corn syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8x8 inch pan.
With a blender or food processor or two at a time, slowly blend the pineapple, cranberry sauce and crushed pineapple in large mixing bowl. Beat in the crushed pineapple ice cream, whipped cream and butter until smooth. Stir in the orange juice and cranberry sauce. Mix until well-blended. Spread into the prepared pan. Cover with the remainder of the pineapple mixture.
Bake in the preheated oven for 45 minutes, or until an inserted toothpick inserted into the center of the pan comes out clean.
Remove foil from inside pan and allow to cool for 10 minutes. Roll edges of crust to cool completely. Cut out crust with biscuit cutter, leaving 1/4 inch edge.
Place waxed paper on waxed paper to prevent overcooking. Grease and flour inside and out muffin cups, sides and top. Spoon cranberry sauce over muffins.
Remove muffins from oven. Once muffins are removed, carefully dip muffins into cranberry sauce. Place over cold muffins. Spoon cranberry sauce over muffins. Place non-stick foil onto top of muffins. Stuff muffins with half of the cranberry sauce mixture.
Bake 5 to 6 minutes, or until a toothpick inserted into the center of the muffins comes out clean.