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Lemon-Pineapple Delight by www.country-cooking.com
1 pk Vanilla wafers
1 2lb tub CoolWhip
1 pk Lemon pie filling [prepared]
1 cn Pineapple [crushed][drained]
Lemon zest and chunk
Pineapple for garnish.
1. Reserve 12 or so, of the vanilla wafers for the back crust and then
finely crush the remaining cookies. Pack the crushed cookies into a 9" pie
pan and stand the whole cookies up on edge around the edge of the pan to
form the back crust...
2. Combine the Coolwhip, pie filling, and drained pineapple in a large
bowl, and when uniformly blended, pour into the pie shell leaving no air
pockets...
3. Place in freezer for at least 2 to 3 hours and remove at least
45 min. prior to serving.
4. Garnish with the chunk pineapple and the zest, slice and serve...
Note... Any sort of citrus pie filling can be used as long as it is
prepared prior to blending with the CoolWhip. The pie filling must not be
hot or warm when blending with the Cool Whip...
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