1 pound cavatappi (portable shells)
1 teaspoon butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can pineapple juice
1 (14 ounce) can diced pineapple, drained
1 (2 ounce) package instant vanilla pudding mix
1 (4 ounce) can chopped pecans, divided
Preheat oven to 375 degrees F (190 degrees C).
Jell the cavatappi in large bowl or slide a final piece of waxed paper underneath. Shape mixture into 1-inch balls and place stuffed shells on an ungreased cookie sheet.
Bake in preheated oven for 20 minutes at 375 degrees F (190 degrees C), or until cavatappi are golden brown.
While the shells are cooking, melt butter in a large bowl. Reduce heat to low. Pinch holes in cavatappi with fork. Remove shells from oven.
Stir cream cheese evenly into shell, then pour peach filling: 4 egg whites, 3/4 cup milk, 1 teaspoon vanilla extract
Melt butter in medium bowl; stir in pineapple pulp and pudding mix.
Pour filling mixture over cavatappi. Sprinkle top with pecans.
Place sandwich on cookie sheet. Bake in preheated oven for 15 minutes.
Cool sandwiches for a few minutes and remove from oven. Immediately transfer sandwiches onto a serving platter.
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