1 (10 ounce) package Pecan Pies
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can pineapple juice concentrate
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can frozen whipped topping, thawed
1 (16 ounce) can pineapple chunks, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie pans.
In a large bowl, cream together the pudding mix, pineapple juice concentrate, cream cheese and pineapple chunks until smooth. Stir in to the creamed mixture. Pour mixture into pie crusts.
Bake in preheated oven for 30 minutes, or until crusts are golden brown. Cool on a rack, and serve warm.
This. It was completely unusable. I threw everything away and started over.
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