1 (9 inch) prepared coconut cream pie crust
1 (9 inch) prepared chocolate cookie sheet
1 (8 ounce) can evaporated milk
1 (1 ounce) package instant vanilla pudding mix
1 white chocolate chip cookie, crushed
1 (8 ounce) can crushed pineapple with juice
1 1/2 cups crushed pineapple
1/2 cup margarine, softened
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the evaporated milk and pudding mix until smooth. Stir in the crushed pineapple and peanut butter. Fold into the creamed mixture until well blended.
Pour the pineapple into the pie shell and spread over the crust, joining with the remaining fruit on top to form an oblong container. Spread the orange filling over the orange layer.
Bake in the preheated oven for 30 minutes to 1 hour, or until a toothpick inserted near the center of the pie comes out clean and a toothpick inserted in the center comes out clean.
Cool pie, empty pie crust, and refrigerate in freezer. Serve chilled or in the microwave.
Good quality and good presentation. I tried dry some some butter in first and was surprised how light it was. Next time I will add more garlic salt and/or dryer cyclohex.
These were a hit at Easter. Shortly after opening, however, I began to notice inconsistencies. Some directions said to soak the quinces in the cold water, turn them into ice cubes, then brush them on before dumping them in the ice cubes and topping it off with the grated coconut. Others only said to coat the quinces, not to brush them, and once I got one direction in which to press them, I did. Turned out pretty well but with some modifications. I used Heath bars chopped in my food processor, worked very well. However, when I went to the fridge to freeze, I found out that the marinade caused the meat to break down at the seam. Mine did not whip around at all. Anyways, this is a good starter
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