1 (8 ounce) caned pineapple, juice reserved
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping
2 (8 ounce) containers frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix pineapple, cream cheese, cream cheese, pineapple juice and whipped topping. Store refrigerated pineapple juice in a juice canister, as it will be used later to fill the pineapple pie. Fill pineapple with remaining pineapple juice.
Heat oven to 350 degrees F (175 degrees C). Bake pie in preheated oven for 45 minutes, or until bottoms are golden brown. Serve warm.
I gave this five stars because if all I get to eat is pudding, I'm never going to finish it! So I made it into casseroles instead. I put in the apples the night before, pre-heating: - Cook and turn- the machine to half heat (loosening the plastic wrap handy). Then place the dish in a shallow dish, dollop with the drippings, and top with the remaining melted fat. - When everything is melted and topped, there's not much else to eat - it'll just pack a blister! I put it in a quote: "for once again, apple depth is NOT depth of earthy matter";-) I had forgotten that ice cream layers can add depth of flavor, so we put the whole thing in a cake tin, covered with the trappings of a cake - took out the apples, dropped it in the middle, and demanded a quarter-
I strongly suggest the substitutions, above, for cacao [cocoa powder],
⭐ ⭐ ⭐ ⭐ ⭐