Pineapple Icebox Pie With Pineapple Topping Recipes

PINEAPPLE ICEBOX DESSERT

Steps:

• Preheat the oven to 300.
• Crush your graham crackers until they are fine crumbs (a food processor will help).
• Add in 1/2 cup softened butter to the crumbs, and mix well with a fork.
• Press 2 cups of your crust mixture firmly into the bottom of a 9×9 pan
• Bake at 300 for 8-10 minutes.
• Remove from the oven and allow it to cool completely.
• In a large bowl, combine the unsalted butter and the cream cheese with an electric mixer until smooth.
• Slowly add powdered sugar, while still mixing.
• Add one heaping spoon of the crushed pineapple and mix well.
• Spread mixture over the crust.
• In another large bowl, combine the cool whip and the crushed pineapple gently with a spoon.
• Spread the pineapple cool whip mixture over the top of the cream cheese layer.
• Top with the remaining 1/2 cup of the graham cracker mixture.
• Refrigerate overnight, or for 4-6 hours minimum.
• Serve chilled.

PINEAPPLE ICEBOX DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

PINEAPPLE ICEBOX PIE WITH PINEAPPLE TOPPING

Steps:

• 1. Preheat oven to 350 degrees F. Combine vanilla wafer crumbs, sugar, and butter. Press mixture firmly into bottom and up side to rim of 9" pie pan. Bake 10-12 minutes. Cool completely.
• 2. Beat cream cheese until fluffy. Gradually, beat in sweetened condensed milk. Stir in pineapple juice, and almond extract. Pour filling into crust; chill 4 hours or until set.
• 3. Just before serving, drizzle pie slices with pineapple topping. Top with a dollop of Cool Whip.

PINEAPPLE PIE II

Steps:

• Combine sweetened condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust. Chill before serving.

CREAMY PINEAPPLE PIE

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

HEAVENLY PINEAPPLE REFRIGERATOR PIE

Steps:

• Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
• Stir in pineapple and pecans and fold in cool whip.
• Divide mixture evenly between both pie crusts.
• Chill in refrigerator for 4 hours before serving.

PINEAPPLE ICEBOX DESSERT

Steps:

• Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
• Drain pineapple, reserving 1/4 cup juice.
• Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
• Cover and refrigerate overnight. To serve cut into squares.

FRUIT ICEBOX PIE

Steps:

• In a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. Spread half of cookie crumbs into bottom of a 9 inch pie pan. Spread creamed mixture evenly over the crumbs.
• Whip cream until soft peaks form. Gently fold in pineapple, bananas, dates, and nuts. Spread over butter mixture. Top with remaining cookie crumbs.
• Cover tightly with plastic wrap. Chill 24 hours before serving.