Pineapple crunch pie

Yield: 12 Servings

Measure Ingredient
1 cup Bisquick baking mix
2 tablespoons Packed brown sugar
1 teaspoon Vanilla
2 tablespoons Firm margarine or butter
½ cup Coarsely chopped walnuts
2 teaspoons Grated orange peel
1 can Crushed pineapple in juice; well drained (reserve 1/4 cup juice) (15 1/2 oz.)
1 pack Miniature marshmallows; (10 1/2 oz.)
2 cups Chilled whipping cream

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 <abprice@...> on Apr 16, 1998

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