| 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
A Message from our Provider:
“Sin: it seemed like a good idea at the time”