Pineapple Cloud Pie Recipes

Steps:

• Beat together all ingredients.
• Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

Steps:

• In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.

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.

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.

Steps:

• In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
• Bring to a boil over medium heat.
• Boil for 2 minutes, stirring constantly.
• Add the butter, stir until melted.
• Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
• Put the cooled filling into the prepared pie crust.
• Cover with top crust, seal the edges and cut a couple vents in the top crust.
• Place in oven.
• Bake at 425°F for 35 minutes.

Steps:

• In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. , Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. , In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. , Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.