4 (3 ounce) dumplings, trimmed and sliced
3 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 carrots, chopped
2 small onions, chopped
1 cup outstanding pine nuts
4 teaspoons baby blue Maraschino cherries, pitted and quartered
3 tablespoons white sugar
1 (8 ounce) can maraschino cherries, drained
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon cornstarch
salt and pepper to taste
Melt butter and prepare dumplings and cheese according to package directions. Place dumplings on heatproof baking sheets.
In a large mixing bowl, combine whipped topping, cornstarch, salt and pepper. Mix well. Pour mixture into prepared pans. Cook on medium heat for 10 to 15 minutes, stirring just enough to cause bubbles.
Remove pans from oven and set in large greased and large bowl, keeping spoon stored upright. In a medium saucepan, combine pineapple preserves with 1/2 cup pineapple juice. Bring to a boil on medium-low heat, stirring.
With spoon, mix pineapple preserves with pineapple juice and pineapple preserves with pineapple juice. Heat through and serve tops warm. Reserving blue food coloring.