1 (8 ounce) package cream cheese, softened
2 tablespoons Butterscotch Creme
1/4 cup boiling water
1 (15 ounce) can evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon molasses
1 (8 ounce) can sliced pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 egg
1 (8 ounce) can sliced pineapple, drained
1 (3 ounce) can sliced poblano chile peppers
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Use a wooden spoon to line and shape the bottom of a 9 inch pie pan.
In a large bowl, cream together the cream cheese, butterscotch, boiling water, eggs, vanilla extract and molasses until smooth, about 30 seconds. Beat in the flour mixture. Mix in the 1 can of pineapple, slice, and pineapple juice.
Divide the cream cheese mixture among the prepared pan slices. In a medium bowl, whip cream cheese until stiff peaks form. Fold the whipped topping into the cream cheese mixture. Pour mixture into pie crust.
Bake at 350 degrees F (175 degrees C), for 20 minutes, or until bubbly and golden brown. Cool completely. Cut into squares.