1 (9 inch) unbaked pie crust
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 cup butter
1 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
2 cups ready to use instant vanilla pudding mix
3 cups chopped pecans
1 (2.5 fluid ounce) jigger pineapple juice
1 cup applesauce
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
4 slices fresh pineapple
Prepare pie according to package directions. Pour half of the whipped cream into pie shell and spread remaining half evenly over pie. In a medium bowl, beat cream cheese until smooth. Beat in sugar until no streaks remain. Beat in butter, but do not beat in vanilla. Combine eggs, 1/2 cup of fruit juice and 1/2 cup pineapple juice; beat into whipped cream. Fold egg mixture and pineapple juice mixture into whipped crea-
Place pineapple slices in pie shell. Place fruit between pie bars.
Store pie refrigerated for 2 days or overnight before serving.
I already made 2 batches today! What a treat!!!
Okay, this is not a dessert, so much as it is a breakfast treat. I made it with the vanilla frosting recipe from this site, and it turned out fantastic. I didn't want the crust to be too crusty, so I put the filling into a foil pouch, wring the excess dough and then patting it down with a damp cloth. I found that the cinnamon is the key to the cookie - if you don't have a good-tasting cinnamon, you could try something like 1Tbsp. baking powder instead. It turned out much better, and used up the leftover dough instead of putting it in the refrigerator. I also threw in some finely chopped walnuts, garlic cloves and green onions. More than a few small surprises along the way.
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