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| | | | Millionaire Pie
1 – 8 oz can crushed pineapple
1 – 8 oz pkg cream cheese
1 ½ C powdered sugar
1 – 8 oz carton Cool Whip
2/3 C chopped pecans
1 tsp vanilla
1 – 9” baked pie shell or Graham Cracker pie shell
Drain pineapple. Cream together cream cheese, vanilla and sugar. Fold in ½ carton Cool Whip and pineapple. Add pecans, reserving 2 TBSP for top. Spread into baked crust and top with remaining ½ of Cool Whip. Top with the remaining pecans. Chill 3-4 hours.
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| | | | sounds good and rich, adin.
of course, we could reduce some of the calories by using low-fat cream cheese, and substituting Stevia for part of the powdered sugar IF we drained the pineapple really well.
I would pre-toast the pecans for extra crunchiness also.
Jesus wept. - John 11:35
Jesus wept. - John 11:35 |
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| | | | | what makes that pie set up?.....or is it more like a mousse type pie? |
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| | | | Sorry, Chloe...i hadn't looked back in here...~blush~
It's like a mousse...refrigerate for 3 - 4 hours and it sets...~nodding~
Lingo...i've used low-fat cream cheese and the low-fat Cool Whip...but the low fat CW didn't set up as well as the full o' fat kind...but was still just as good...the only difference was that is was a bit more runny...and didn't present very well. |
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