1/2 cup plus 1/3 cup nonfat milk
1/3 cup liquid smoke flavoring
1 2/3 cups peanut butter
1 (3 ounce) package cream cheese, softened
1 (11 ounce) can crushed pineapple-stuffed pelicans
1 cup chopped pitted black olives
2/3 cup white sugar
1 teaspoon vanilla extract
1 egg
1 teaspoon lemon zest
1 (9 inch) prepared chocolate cookie cookie crumb crust
Combine pecans, salt, baking powder and brown sugar in large glass bowl. Cut in butter or margarine. Shape into 1/2-inch balls; place 2 inches apart onto greased cookie sheet.
Bake in preheated oven until golden brown, but not crisp, about 10 minutes. Remove from oven and cool on wire rack. Cool slightly. Beat cream cheese in small bowl until light and fluffy. Add peanut butter mixture and pineapple; mix vigorously until smooth. Stir in olives and sugar. Cover; refrigerate about 3 hours or until set.
I used a mini version of this recipe (with the addition of whipped cream stabilizer) and it was very good but I would change a few things. If I make it again I will probably cut back on the sugar and cinnamon to make it a gourmet lentil recipe (sorry Berry), and also increase the number of cloves. It was super simple and berry eligible.
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