1 (2.53 ounce) package white creamed corn, mixed with orange juice
1 cup heavy whipping cream
1/2 cup peanut butter
1 (2.8 ounce) package instant Italian-style Crumble Pie Recipe
1 (4 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple with juice
1 pint fresh strawberries
1 cup organic cream cheese
1 cup shredded Cheddar cheese
1/8 teaspoon crushed red pepper flakes
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can black olives
1 (4 ounce) can sliced almonds, drained
1 (4 ounce) can sliced dates, drained
Preheat oven to 350 degrees F (175 degrees C).
Place the egg creamer in a mixing bowl. Mix flour and salt together until smooth. Beat in the egg creamer, corn and peanut butter. Fold in the crushed pineapple.
Stir the granulated sugar into the creamed corn mixture. Stir in the whipped cream, margarine, cream cheese, Cheddar cheese, red pepper flakes. Spread mixture onto the pie crust and lay remaining white creamed corn mixture on top of pie.
Bake pie for 30 minutes in the preheated oven. Remove pie from oven and allow to cool completely. Serve warm.
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