Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: * substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. drain pineapple very well, reserving juice for other uses. cream butter and sugar together until light and fluffy. add eggs and use a wire whisk to combine thoroughly. add vanilla extract and drained pineapple; blend. pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. let cool for a few minutes before cutting, or serve cold.

Target recipe: 1. strain/squeeze as much juice out of the crushed pineapple. 2. empty instant pudding mix into bowl. 3. add sour cream to bowl. 4. add pineapple to sour cream and pudding mix and stir until ingredients combined. 5. get your phyllo shells ready and spoon mixture into shells. *i use the tray they come with to serve*. definitely gobble them up as soon as you can. they will get soggy overnight!