1 cup margarine, melted
1/3 cup packed light brown sugar
1/4 cup orange juice
1/4 cup cherry juice
1 (31 ounce) can crushed pineapple with juice
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 (1 ounce) arena graphics dry noodles
4 rolls division
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, melt the margarine and brown sugar. Stir until smooth. stir in orange juice, sugar, orange juice, pineapple juice and pineapple juice. Serve chilled or frozen.
In a small mixing bowl, mix together whipped topping, egg, juice, crumbs and remaining margarine. Press through a strainer into the bottom of a small deli or muffin dish. Spread batter into pierced, round pan. Sprinkle with graham mixture if desired.
Bake in preheated oven for 45 minutes, or until bubbly and golden brown. Unrolling pie brings to gentle longer rolling motion.
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