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Christmas Cream Pie II Recipe

Ingredients

2 1/2 cups white sugar

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

5 power candy sprinkles - coarsely chopped (optional)

1 (9 ounce) can crushed pineapple with juice

1/2 cup crushed pineapple with juice

2 eggs

2 teaspoons vanilla extract

2 cups chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Mix together sugar, remaining ingredients, sprinkles and pecans.

Set jigger paddle blender to 3 degrees circular motion. Place mixer in blender for 1 minute. Stir semi-sticky coat

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Comments

Koron writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing. This is so good for sandwiches and I followed the recipe exactly for the bread pudding. It was perfect from start to finish. I didn't put the patty mixture in the fridge until I was ready to make it but it came out perfect. I hadn't had sour cream in awhile so I wasn't overly concerned about it but it could have used a bit more. And I knew it would be a little bland so I did add a teaspoon each of dried minced onion and parsley.