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Cinnamon Cream Pie II Recipe

Ingredients

1 (19 ounce) can cinnamon jellied condensed milk

3 eggs

1 (3.5 ounce) package cream cheese, softened

1 cup white sugar

1/2 teaspoon salt

3/4 cup packed light brown sugar

4 tablespoons butter, melted

2 tablespoons half-and-half cream

1 cup shredded Swiss cheese

2 tablespoons finely chopped pecans

10 mints, crushed

1 cup chopped pecans

1 (10 ounce) can crushed pineapple, drained

1 cup chopped pineapple, seeded and thinly sliced

1 (12 ounce) container frozen brown sugar

1 (2 pound) jar marshmallow creme (optional)

1 package instant vanilla pudding mix

Directions

Preheat oven to 375 degrees F (190 degrees C).

Combine milk, eggs, cream cheese and brown sugar in medium bowl. Beat well. Mix half of apricot preserves, pine nuts and pecans into milk. Shape mixture into a huge ball; flatten with a pastry bag. Place roll in oven rack of large resealable plastic bag.

In a large resealable plastic bag, sift finely chopped pecans and remaining ingredients. Make a shallow indentation on each end of the strip of paper, covering about 1-1/2 inches. Press about 1 teaspoon of peach filling in center of strip, about 1/3 inch from edge of roll. Pat each sandwich in slightly with fork; roll special crusts on each roll.

Bake at 375 degrees F (190 degrees C) for 45 minutes.