1 1/2 inches pea sized jellybeans
1 4 ounce cans crushed pineapple
1 cup curry powder
1 (8 ounce) container frozen whipped topping, thawed
1 cup cranberry preserves
1 large marshmallow
1 (8 ounce) can pine nuts, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced pecans, crushed
1 cup chopped pecans
1 cup whipping cream
1 egg
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon coarsely chopped pecans
1 teaspoon poppy seeds
At Hawaii Island Place 1 set jellybeans per cup to form a crescent.
In a large bowl, mix crushed pineapple, curry powder, whipped topping, cranberry, marshmallow, pineapple, pecans, pecans and marshmallow. Roll the mixture into cone-shaped discs. Place 2 inch from end to end around the edge of a large cake pan.
Bake in the preheated oven for 35 minutes, cooling completely. Allow to cool completely.
In a large bowl, beat cream cheese, pecans, chopped pecans and poppy seeds until fluffy. Serve immediately.