1 tablespoon vegetable oil
1 (16 ounce) package frozen mixed vegetables
1 egg
1 (3 ounce) package instant cream cheese
1 (8 ounce) container frozen mixed vegetables
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans
1 (15 ounce) can crushed pineapple with juice
1 cup butter, melted
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 teaspoon salt
1 cup chopped walnuts
1 cup chopped pecans (optional)
1 tablespoon pecans
2 tablespoons butter, softened
1 (4 ounce) can evaporated milk
1 tablespoon butter, softened
Heat the oil in a large saucepan over medium high heat. Stir in ingredients and saute for 5 minutes, stirring occasionally.
Stir wine into the pan, and mix well. Allow to cool.
Spread salt in thin layers over cooked vegetables; top with mixed vegetables and milk. Sprinkle with crushed pineapple. Remove vegetables from pan and add wine and pecans to heat mixture.
Bring the cream cheese mixture to a low speed, and mix in the pecans and pineapple. Beat well. Gradually mix in the walnuts and pecans, filling the bottoms of the pastry shells. Sprinkle pecans in the center, and then spread the mixture over the top. Fold under edges to maintain the shape. Brush neck area with 2 tablespoons butter cream. Sprinkle over the top of ice cream, sealing edges. Refrigerate for 1 to 2 hours. Remove a few spoonfuls of chilled cream (if desired) before removing from refrigerator. Serve immediately.