Pineapple Cloud Pie Recipes

PINEAPPLE CLOUD PIE

Steps:

• 1. Combine Rice Krispies cereal, brown sugar, and corn syrup. Mix well. Press mixture evenly and firmly in bottom and on sides of 9-inch pan coated with cooking spray. Chill in refrigerator.
• 2. In large mixing bowl, beat cream cheese and powdered sugar until smooth.
• 3. Stir in pineapple.
• 4. Fold in whipped topping.
• 5. Pour mixture into chilled crust. Freeze about 3 hours or until firm.
• 6. Remove from freezer 10 minutes before serving. Serve garnished with maraschino cherries, if desired.

PINEAPPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

PINEAPPLE CLOUD PIE

Steps:

• Set all of your ingredients out where you can get at them. Make sure they are all at room temperature. This is VERY important for the Cool Whip® and the Karo® Corn Syrup.
• Combine Rice Krispies®, Brown Sugar, and Karo® Corn Syrup. Mix well.
• Press mixture evenly and firmly into the bottom and on to the sides of a 10-inch pan coated with Pam® Cooking Spray. Chill in refrigerator.
• In large mixing bowl, beat Philadelphia® Cream Cheese and Domino® Powdered Sugar until smooth.
• Stir Dole® Crushed Pineapple into the Cream Cheese and Sugar mixture.
• Fold Cool Whip® Whipped Topping (again, make sure it has thawed COMPLETELY) into the Cream Cheese, Sugar, and Pineapple mixture.
• Pour mixture into chilled crust.
• Freeze about 3 hours or until firm.
• Remove from freezer 10 minutes before serving.
• (OPTIONAL) Serve garnished with maraschino cherries.

PINEAPPLE CLOUD PIE

Steps:

• 1. Combine KELLOGG'S RICE KRISPIES cereal, brown sugar and corn syrup. Mix well. Press mixture evenly and firmly in bottom and on side of 9-inch pan coated with cooking spray. Chill in refrigerator. 2. In large mixing bowl, beat cream cheese and powdered sugar until smooth. Stir in pineapple. Fold in whipped topping. Pour mixture into chilled crust. Freeze about 3 hours or until firm. Remove from freezer 10 minutes before serving. Serve garnished with maraschino cherries, if desired.

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.

PINEAPPLE PIE I

Steps:

• In a small bowl, mix sugar and flour. Stir in coconut.
• In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.