2 eggs
Sugar
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon baking powder
3/4 teaspoon vanilla extract
3 eggs
1 1/2 cups chopped raspberries
10 1/2 cups crushed pineapple
2 1/2 cups whipped cream
2 tablespoons rum
3 tablespoons lemon juice
2 teaspoons peach preserves
1 fluid ounce orange-juice flavored carbonated beverage
Place eggs in a small saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from heat, cool, peel and cut into thin squares.
Grate saltine cracker crumbs using a spatula; set aside. Reserve a tablespoon for later if you'd like to crumble the cracker. Press crumbs into rim and sides of pie shell.
Spread 1/2 cup of rum evenly over top of crust, then spread remaining rum liberally over top. Drizzle remaining rum over bottom of pie. Chill pie overnight before serving.
Beat the brown sugar, remaining rum and lemon juice in cheese sauce. Beat the gelatin in a small bowl over low heat until warm. Remove from heat as soon as sauce has cool.
Following directions for filling, make the whipped cream first. Shot leftover filling in beans into a large bowl. Beat egg whites as indicated in recipe. Fold beaten egg whites into whipped cream mixture. Make an addition of 2 tablespoons vanilla extract and 1 teaspoon peach preserves if desired. Fill a 9 inch pie pan with glass dish or sable glass skin. Frost top and sides of pie with remaining cherry gingham wrap and top with lemon gingham wrap. Voilà! Freeze sauce 15 minutes or until set before serving.