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Chocolate Cinnamon Nut Ginger Pie II Recipe

Ingredients

1 (18.25 ounce) package orange flavored Jell-O

3 (3 ounce) packages instant vanilla pudding mix

1/2 cup boiling water

1/2 cup vegetable oil

1 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1/4 cup lemon juice

1 (6 ounce) can crushed pineapple, drained

1 (8 ounce) can crushed pineapple juice

2 tablespoons brown sugar

1 (3 ounce) package instant jell-O mix

1 (3 ounce) package instant vanilla pudding mix

1 (8 ounce) can fruit flavored Jell-O mix

1 cup marshmallow creme

Directions

In a large bowl, mix gelatin, boiling water, oil, pecans, cream cheese, lemon juice, pineapple, pineapple juice and gelatin. Stir until well blended. Pour mixture into pie crust. Chill pie in refrigerator 8 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Shape jelly-roll topping by beating cream cheese, lemon juice, pineapple, pineapple juice and gelatin until smooth. Press jelly-roll onto pie crust. Chill pie in refrigerator 8 hours or overnight.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce temp. to 350 degrees F (175 degrees C). Spread jelly-roll topping over pie. Bake an additional 15 minutes in the preheated oven before removing from oven. Cool completely, and serve with fruit preserves or fruit preserves.