| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 2 | c | Chocolate chip or gingersnap cookie crumbs |
| 3 | tb | Butter, melted |
| 1 | pk | (3-1/2 oz) instant vanilla pudding mix |
| 1 | ct | (8 oz) plain yogurt |
| 1 | pk | (8 oz) cream cheese, softened |
| 1/4 | c | Orange juice |
| 4 | ts | Grated orange peel |
| 1 | cn | (20 oz) Dole pineapple slices (in unsweetened pineapple juice) |
| 1 | ts | Each: sugar, cornstarch |
INSTRUCTIONS
Recipe Corner 8/92 Sonya Whitaker-Quandt Combine crumbs with butter. Press in 9-inch pie plate. Bake in 400 degree oven 5 minutes. Beat together pudding mix, yogurt, cream cheese, orange juice and 2 tsp orange peel (mixture is stiff). Turn into crust. Chill. Drain pineapple, reserve 1/2 cup juice. Combine juice, sugar and cornstarch. Cook, stirring until boils and thickens. Cool. Stir in remaining orange peel. Arrange pineapple over top of pie. Spoon sauce over pineapple. Serves 6. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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