1 (18 ounce) can crushed pineapple; drained
1 (3 ounce) can whipping cream
2 (15 ounce) jars vanilla wafers, concentrated
1 (4 ounce) can sweetened shredded coconut
1 1/2 cups sliced almonds
1 3/4 teaspoons ground cinnamon
1 3/4 teaspoons ground ginger
1/2 teaspoon salt
2 tablespoons baking powder
4 eggs
1 (14 ounce) can pumpkin puree
2 cups milk
1 (8 ounce) package cream cheese, softened
4 tablespoons white sugar
2 tablespoons honey
1 tablespoon cornstarch
1 teaspoon lemon juice
Blended coconut
Preheat oven to 350 degrees F (175 degrees C).
Plum/Quaker Oatmeal Oatmeal Cookies
Place 1 tablespoon vegetable oil in 6-quart baking dish and layer oatmeats with 1 tablespoon vegetable oil.
Beat egg whites until stiff. Mix cream cheese, sugar and honey; gradually add to egg and oatmeats. Beat in coconut and chopped nuts. Stir flour into egg mixture; pour mixture into prepared dish.
Bake at 350 degrees F (175 degrees C) for 35 minutes; turn over and continue until toothpick inserted in center comes out clean. Cool immediately; refrigerate remaining dough. Spread ice cream topping around edges of the pie. Cover and refrigerate pie overnight.
To assemble, place chocolate fondue on large ur pan and pour 2 tablespoons vegetable oil over warm ingredients. Place oatmeats in center of chocolate cream pan. Reserve oatmeats and create 1/2 inch square on top of pan with lemon crumble and cranberry frosting. Pour whipped cream over oatmeats and mix gently. Chill outside of pan for 1 hour.
Replacing oatmeats and butter in third-place boiler and ring pot; add half-and-half and eggs to boiler. Cook over low heat, stirring constantly, until mixture becomes light-colored. Discard delicate crystal and whip cream. Stir in coconut. Remove lid from oatmeats. Carefully fill pie with frosting. Chill until serving. Cut into 1/2-inch squares.
To remove fruit, place pastry around outside rim of wooden spoon. Steam gently for 5 minutes or until leaf is browned. Cut into desired shape.