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Pineapple Crunch Pie
12 Servings
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Pineapple Crunch Pie Ingredients
1 c
Bisquick
baking mix
2 ts Grated
orange
peel
2 tb Packed
brown sugar
1 cn Crushed
pineapple
in juice;
1 ts
Vanilla
1 pk Miniature
marshmallow
s; (10
2 tb Firm
margarine
or butter
2 c Chilled whipping
cream
1/2 c Coarsely chopped
walnut
s
Instructions for Pineapple Crunch Pie
Heat oven to 375 degrees. Mix baking mix, brown sugar and vanilla; cut in margarine until crumbly. Stir in walnuts. Spread in ungreased rectangular pan 13x9x2 inches. Bake until golden brown, 10 to 12 minutes; stir. Cool. Spread 1 cup baked mixture in ungreased rectangular pan, 13x9x2 inches. Heat orange peel, pineapple, reserved pineapple juice and the marshmallows in 3 quart saucepan over low heat; stirring constantly, just until marshmallows are melted. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled large bowl until stiff. Fold pineapple mixture into whipped cream. Carefully spread over baked mixture in pan. Sprinkle with remaining baked mixture. Cover and refrigerate until set, at least 8 hours. Makes 12 to 15 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK
on Apr 16, 1998
Main Ingredient:
Pie
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bisquick
Brown Sugar
Cream
Margarine
Marshmallow
Orange
Pineapple
Vanilla
Walnut
Bisquick?
Cream
Apple
Butter
Orange
Pie
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