lumicero/recipes-ing2inst huggingface dataset:
Title: Fabulous Flan (With Variations)
Ingredients:
- 1 sugar
- 6 eggs
- 1 evaporated milk
- 1 cinnamon stick
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 375°F.
2. Place cinnamon stick and milk in a small saucepan over very low heat. This step is optional but gives a nice flavor.
3. Meanwhile, caramelize sugar: in a small heavy skillet (preferably non-stick) without stirring, heat the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into a round 2 quart casserole or other appropriate dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
4. Beat the eggs in a mixer or with a hand blender. Add condensed milk, evaporated milk, heated cinnamon milk and vanilla. Mix well. Pour into prepared casserole. Take a baking pan large enough to hold the casserole and add about 2 inches of very hot tap water or enough to come about 2/3 up the sides of the prepared pan. Place casserole in water, being careful not to let water into the flan mixture. Bake for 50 to 60 minutes or until a knife inserted in center comes out just barely clean ï¿½ there should still be some bit of custard on it. Carefully remove casserole from water bath. Cool completely. Cover and refrigerate.
5. To unmold, loosen edges with a knife. Set the casserole dish in a bowl of hot water )being careful not to splash water into the flan) for about 2 minutes in order to loosen up the caramel. Invert into a serving platter with deep enough sides to contain the caramel.
6. Notes: For less fat, substitute low fat or fat free condensed milk and/or evaporated milk. This recipe works well in that you can reduce the eggs to 4 and still have a great custard. It needs some fat, so donï¿½t go all fat free and only 4 eggs. The key is a good balance. If you like a richer custard you can use up to 10 eggs.
7. If you prefer a firmer flan you can bake it without the water bath for about 35 to 40 minutes at 350°F It will cook quicker but won't be quite as creamy.
8. Coconut Flan: Prepare as above adding one can of cream of coconut. Use a 3 quart casserole.
9. Pumpkin Flan: Empty one 16 oz can pureed pumpkin into a saucepan. Add 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves (if desired). Cook, stirring frequently until the mixture is hot and slightly glossy, about 5 minutes. Add the pumpkin mixture to the egg custard as above and bake in a 3 quart casserole.
10. Chocolate Flan: Add 4 to 6 ounces of good melted chocolate to the custard mixture. The amount of chocolate depends on how chocolaty you want it.
Title: German Chocolate Angel Pie
Ingredients:
- 3 salt
- 1 cream of tartar
- 1/8 white sugar
- 3/4 pecans
- 3/4 vanilla extract
- 1 brewed coffee
- 4 heavy cream
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 275 degrees F (135 degrees C).
2. n a large glass or metal mixing bowl, beat egg whites until foamy.
3. Add cream of tartar and salt and beat until whites stand in soft peaks.
4. Add sugar gradually and beat until very stiff.
5. Fold in chopped nuts and 1 teaspoon. vanilla.
6. Turn the meringue into a buttered 9 inch pie plate.
7. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate.
8. Bake in preheated oven for 60 minutes.
9. Cool.
10. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
11. Remove from heat and stir in coffee.
12. In a large bowl, whip the cream to soft peaks.
13. Whisk in vanilla.
14. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain.
15. Work quickly to prevent the chocolate from seizing up.
16. Spoon mixture into meringue shell.
17. Chill for 2 hours in the refrigerator.
Title: Sweet Gluten-Free Pastry
Ingredients:
- 75 cornmeal
- 75 potato starch
- 75 xanthan gum
- 1 salt
- 1 butter
- 150 caster sugar
- 50 egg
- 1
Instructions:
1. Sift the rice flour, fine cornmeal, potato starch, xanthan gum and salt into a bowl and mix well.
2. Cut the butter into cubes and gently rub into the flour mixture.
3. Stir in the sugar.
4. Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven.
5. On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky- smooth ball. Flatten slightly, wrap in cling film and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll.
6. When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required.
Title: Blueberry Streusel Cake With Lemon Icing
Ingredients:
- 3/4 whole wheat pastry flour
- 1 ground cinnamon
- 1/2 baking powder
- 2 whole wheat pastry flour
- 1 white sugar
- 2 baking powder
- 1 1/2 lemon zest
- 1/2 sea salt
- 1/4 vanilla extract
- 2 milk
- 1 blueberries
- 2 powdered sugar
- 1 1/4 fresh lemon juice
- 1 fresh lemon juice
- 2 vanilla extract
- 1/2 sea salt
- 1/8
Instructions:
1. In a small bowl, stir the streusel topping ingredients together very well until thoroughly combined and crumbly. Set aside.
2. Preheat the oven to 350°F Combine all of the dry cake ingredients thoroughly, making sure to set any lumps straight.
3. Combine the wet cake ingredients very well in a separate bowl. Stir the wet mixture into the dry ingredients and combine well, but do not over-mix.
4. Gently stir in the blueberries. Lightly oil a 9.5 x 13.5-inch pan and spread the batter into it. Sprinkle the streusel evenly over the cake. Bake for one hour, or until a knife inserted in the center comes out clean. Allow the cake to cool slightly before icing it.
5. To make the icing, begin by removing any lumps from the sugar if necessary. You can do this with your fingers, a fork, or by pouring it through a strainer or sifter. Next, combine all of the icing ingredients together well, stirring with a spoon.
6. When the cake is slightly cooled, drizzle the icing evenly over the top. You can pretend you are Jackson Pollack if you like. Finally, cut the cake and get ready for a serious yum situation.
Title: Coconut and Mango Friands
Ingredients:
- 1/2 sugar
- 1/2 flour
- 1/2 coconut
- 1/4 butter
- 4 mango
- 2/3 cranberries
- 1 icing sugar
- 1/4
Instructions:
1. Pre-heat the oven to 350°F
2. Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
3. Add the egg whites and stir well with a wooden spoon.
4. Add the melted butter and stir well to combine all the ingredients.
5. Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side.
6. Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
7. Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
8. Remove cakes from the oven and cool in pans for about 4 minutes.
9. Gently turn the cakes out of the tins and cool on a wire rack.
10. Sprinkle with icing sugar just before serving.
11. To store, keep friands in a air-tight container for up to a week.
Title: Chocolate Sandwich Cookies (Godiva Chocolate)
Ingredients:
- 1 1/2 all-purpose flour
- 2 instant espresso powder
- 1/4 salt
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 3 vanilla extract
- 1 unsalted butter
- 2 confectioners' sugar
- 1 confectioners' sugar
- 1 Kahlua
- vanilla extract
Instructions:
1. Make cookies:
2. In a medium bowl, sift together flour, instant espresso powder, and salt. Set aside.
3. Melt chocolate in microwave safe bowl for 30 to 45 seconds. Stir until smooth. Set aside.
4. In large bowl with electric mixer beat butter at medium speed about 30 seconds until creamy. Gradually add sugar and beat about 2 minutes until light and fluffy. Reduce speed to low and add egg, mix well. Scrap down sides of bowl as necessary. Mix in vanilla extract. Add melted chocolate mixture; mix until well blended. Add flour mixture in three additions, mixing just until blended. Transfer dough onto lightly floured work surface and divide it into two equal pieces. Shape each into a disc, wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours, until firm.
5. Position oven rack in center of oven. Heat oven to 325°F Line 2 baking sheets with parchment paper.
6. Remove one portion of dough from refrigerator and place on lightly floured work surface. Sprinkle about 1 tablespoon of flour on top of dough. Using lightly floured rolling pin, roll the dough to a thickness of ¼-inch. Using a 2-inch round cookie or biscuit cutter, cut out several rounds and place 3/4-inch apart on prepared baking sheets. Form the remaining dough scraps into a ball and roll out again to 1/4-inch thickness. Cut several more rounds and place on baking sheets.
7. Bake cookies, one sheet at a time, for 7 to 9 minutes. The cookies should be soft to the touch and no longer appear wet; do not over-bake. Transfer cookies to a wire rack and cool completely.
8. Make buttercream:
9. In large bowl with electric mixer beat butter at medium speed until creamy, about 30 seconds. Gradually add confectionersï¿½ sugar, Kahlua liqueur and vanilla extract; beat until blended. Scrape down sides of bowl. Increase speed to high and beat until buttercream is smooth and creamy, about 2 minutes.
10. Assemble cookies:
11. Spread about 3/4 teaspoon of buttercream on underside of half of the cookies. Top with remaining cookies, keeping top of surfaces facing out and gently pressing cookies together to evenly spread filling. Serve immediately or store in refrigerator in an airtight container for up to one week.
Title: Chocolate Velvet Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 2 cake flour
- 1 baking powder
- 1/2 salt
- 1/2 buttermilk
- 1 1/4 vanilla extract
- 2
Instructions:
1. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
2. Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
3. Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
4. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
5. Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
6. Yield 1 (13- x 9-inch) layer (8 cups batter).
Title: Walnut Noodles (Dios Metelt)
Ingredients:
- 1 sugar
- 1/2 walnuts
- 1 butter
- 3 water
- 3
Instructions:
1. Cook noodles according to package, drain and run under cold water to stop cooking.
2. In a large saucepan, melt the butter over medium-high and add the ground walnuts and sugar.
3. Stir until mixed.
4. Add noodles and toss to coat.
5. Serve warm and enjoy!
Title: Liqueur Coconut Logs
Ingredients:
- 1 chocolate
- 2/3 sweetened condensed milk
- 1/4 vanilla essence
- 1/4 rum
- 1 coconut
- 2
Instructions:
1. Melt chocolate, consdensed milk, and vanilla essence in a saucepan over a low heat.
2. Remove from heat, then stir in coconut and liqueur or rum. Leave to cool and then shape into logs.
3. Roll logs on a tray in coconut. Chill until required.
Title: Doughnut Cookies
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 2 vanilla
- 2 all-purpose flour
- 1 pecans
- 1/4 salt
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Combine 1/2 C powdered sugar, butter, and vanilla until fluffy.
3. Add flour, almonds, and salt; mix until dough forms. Shape into 1 inch balls. Place 1 inch apart on ungreased cookie sheets.
4. Bake for 13-17 minutes or until set but not brown. Immediately remove from cookie sheets; place on wire rack. Cool 10 minutes.
5. Roll cookies in 3/4 C powdered sugar. Cool 15 minutes more, re-roll in powdered sugar.
Title: Chocolate Cherry Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 instant chocolate pudding mix
- 1 1/3 milk
- 1 cherry pie filling
- 2
- 1 1/4
- 1
Instructions:
1. Prepare cake layers according to pkg directions.
2. In small bowl, combine pudding mix, topping mixes, and milk.
3. Beat with electric mixer at medium speed until stiff, about 2-3 minutes.
4. Place one cake layer, flat side down, on serving plate.
5. With pudding mixture, make a ring about 1/2 in high and 1 in wide on top of cake layer.
6. Place half of cherry pie filling in center of cake.
7. Place second cake on top, flat side down.
8. Repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake.
9. Frost sides of cake with pudding mixture.
10. Refrigerate until serving.
Title: Rice Pudding With Sultanas (Spain)
Ingredients:
- 8 white rice
- 1 1/3 granulated sugar
- 1 milk
- 1/8 vanilla extract
- 1 sultana
- 1 brandy
- 1 cinnamon
- 2 ground cinnamon
Instructions:
1. Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
2. In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
3. When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
4. When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
5. Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
6. Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.
Title: Chocolate Frosting
Ingredients:
- 3 confectioners' sugar
- 1/3 shortening
- 1/2 vanilla
- 1/2 milk
- 6
Instructions:
1. In medium mixing bowl, combine 2 cups confectioners' sugar and cocoa.
2. Add Butter Flavor Crisco and vanilla.
3. Blend at low speed of electric mixer.
4. Blend in 2 tablespoons half-and-half.
5. Beat in remaining sugar.
6. Blend in remaining half-and-half until frosting is smooth and of desired consistency.
7. Mocha Frosting.
8. Follow the recipe above, substituting 1 teaspoon instant coffee dissolved in 1 tablespoon hot water for 1 tablespoon of half-and-half.
Title: Apple Crunch Squares
Ingredients:
- 3/4 rolled oats
- 1/4 brown sugar
- 2 brown sugar
- 1/4 flour
- 1/8 salt
- 1/4 cinnamon
- 2 butter
- 1 1/2 applesauce
- 2 brown sugar
- 1 nutmeg
Instructions:
1. Preheat oven to 375* and grease a large loaf pan.
2. Mix rolled oats, 1/4 cup & 2 T. brown sugar,flour, salt & cinnamon together thoroughly.
3. Cut in the 2T & 2tsp. butter thoroughly into the oatmeal mixture.
4. This is the crumb mixture.
5. Put 1/2 crumb mixture into loaf pan.
6. Spread 1 1/2 cups applesauce over crumbs.
7. Cover applesauce with the other 1/2 crumb mixture, sprinkle the 2 T brown sugar & nutmeg on top of final layers of crumbs.
8. Bake 25 minutes.
Title: Simple Tapioca Pudding
Ingredients:
- 1/2 tapioca
- 3 2% low-fat milk
- 1/4 salt
- 1/2 sugar
- 2 eggs
- 1/2 vanilla
Instructions:
1. I recommend soaking the tapioca pearls in 2 cups of water the night before as it reduces some of the excess starch and means less cooking time.
2. In a 1-1/2 quart saucepan, combine the tapioca pearls, the milk, and salt. Stir frequently on medium-high heat until the mixture comes to a boil. Reduce heat to minimum and simmer 5 minutes. Add the sugar in gradually, stirring constantly.
3. In a separate bowl, beat the 2 eggs. A little at a time, add some of the tapioca mixture to the eggs and continue stirring. This is "tempering" the eggs and will bring them up to temperature gently, preventing the eggs from scrambling.
4. Add the tempered egg mixture to the tapioca. Gently bring the mixture back up to near-boiling. Reduce heat to minimum and simmer, stirring constantly, until desired consistency is reached. Pearls should be translucent and gelatinous.
5. Allow tapioca to cool 15 minutes before adding the vanilla. Serve warm or chill until serving time.
Title: Al's Basic Cookie Recipe
Ingredients:
- 1 butter
- 1 white sugar
- 1 1/2 brown sugar
- 2 eggs
- 2 vanilla extract
- 2 1/4 flour
- 3/4 salt
- 1 baking soda
- 1 baking powder
- 1 brown sugar
Instructions:
1. Whisk all the dry ingredients (salt, too) together in a separate bowl.
2. Cream the butter.
3. Add the white sugar and mix well.
4. Add the eggs and mix well.
5. Add the rest of the sugar (and ya, mix well).
6. Add the two mixes together and mix well.
7. Roll into a 1 inch ball.
8. Drop into a small mixing bowl of brown sugar to coat the outside completely.
9. Place on the cookie sheet and flatten with a fork.
10. Bake at 350 degrees F for 14 minutes.
Title: Mom's Molasses Cookies
Ingredients:
- 3/4 butter flavor shortening
- 1 sugar
- 1/4 light molasses
- 1 egg
- 2 flour
- 2 baking soda
- 1/2 clove
- 1/2 ginger
- 1 cinnamon
- 1/2 salt
- 1/3 sugar
Instructions:
1. Melt shortening and let cool. Add 1 c sugar, molasses and egg. Beat well.
2. Sift dry ingredients, except the remaining sugar. Add to first mixture. Mix well.
3. Chill at least 1 hour. (Don't skip this step!).
4. Form in 1 inch balls and roll in remaining sugar. Bake at 375 degrees for 8-10 minutes on greased cookie sheets. (As low as 7 minutes in a convection oven).
5. NOTE: To get the texture just right, follow the directions closely. Specifically three things: don't substitute butter or margarine for the shortening, melt the shortening, and hand form the cookies.
Title: Gérard Mulot's Dulce De Leche Macarons
Ingredients:
- 1/3 sugar
- 1 granulated sugar
- 3 powdered sugar
- 50
- 200
- 110
Instructions:
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. (Do not overbeat your meringue or it will be too dry and your macarons won't work.).
2. Combine the ground almonds and powdered sugar in a food processor and give them a quick pulse. (It will break the powdered sugar lumps and combine your almond with it evenly.)
3. Add them to the meringue and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. (Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.).
4. Fill a pastry bag fitted with a plain tip with the batter and pipe small round onto parchment paper baking sheets. Sprinkle the praline powder over the shells.
5. Preheat the oven to 315°F
6. Let the macarons sit out for an hour to harden their shell a bit and bake for 8-10 minutes, depending on their size. Let cool completely.
7. Once cooled, sandwich them with the Dulce de Leche and enjoy!
Title: Home Made Buttercream Frosting
Ingredients:
- 1 milk
- 16 powdered sugar
- 1/2 butter
Instructions:
1. Put milk, butter, and powdered sugar in a large bowl.
2. Mix with a beater until desired consistency is reached.
3. Add food coloring if you want to and mix it inches.
Title: Here's My Heart Cookies
Ingredients:
- 1 unsalted butter
- 1/2 brown sugar
- 2 1/2 flour
- 1 vanilla
- 7 walnuts
- 3/4
Instructions:
1. Cream butter, gradually add sugar, at med speed.
2. Add flour and vanilla; mix well.
3. Shape into ball, wrap in wax paper.
4. Chill 2 hours.
5. Roll dough to 1/4 inch thick on floured surface.
6. Cut with 2 inch heart shaped cookie cutter.
7. Bake at 300* for 25 minutes or until just turning brown at the edges.
8. Cool on rack.
9. Melt chocolate on low heat.
10. Dip half of each cookie in chocolate.
11. Sprinkle with nuts.
Title: Slow Cooker Banana Upside Down Cake
Ingredients:
- 5 unsalted butter
- 3/4 dark brown sugar
- 3 dark rum
- 2 bananas
- 3/4 cake flour
- 3/4 baking powder
- 1 1/2 ground cinnamon
- 1 1/4 ground nutmeg
- 1 1/4 fine salt
- 4 unsalted butter
- 2/3 sugar
- 1 egg
- 1 ice cream
- 2
Instructions:
1. Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
2. Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
3. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
4. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
5. Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
6. Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
7. Slice or spoon cake into bowls and serve with ice cream, if desired.
Title: Marinated Oranges
Ingredients:
- 6 navel oranges
- 1 orange, zest of
- 2 granulated sugar
- 1/2 triple sec
- 3 Grand Marnier
Instructions:
1. Using a sharp paring knife, peel the oranges of all rind, pith and inner skin. Cut oranges crosswise into 1/2-inch rounds. Place rounds on a serving platter in one or two layers.
2. Sprinkle the slices with orange zest, sugar, lemon juice and Triple Sec. Baste fruit with liquid.
3. Cover, and refrigerate for at least 4 hours or overnight. Baste or gently toss periodically. Serve chilled.
Title: Japanese Fruit Pie
Ingredients:
- 1 sugar
- 2 eggs
- 1/2 butter
- 2 lemon juice
- 1/2 coconut
- 1/2 pecans
- 1/2 raisins
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat eggs.
3. Add remaining ingredients and mix thoroughly.
4. Pour into pie shell.
5. Place on baking sheet.
6. Bake for 40 minutes.
Title: Hawaiian Marshmallow Dessert
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 sugar
- 1/3 margarine
- 3 1/2 mini marshmallows
- 1 crushed pineapple
- 1/2
- 2
Instructions:
1. Combine crumbs, sugar and melted butter and press into a 9 inch pie plate or a 9x9 pa. Bake at 350 for 8 minutes.
2. Melt the marshmallows with the ½ cup of pineapple juice over low heat until melted. Refrigerate until slightly thick for about 45 minutes this will separate.
3. Mix well then fold in pineapple and Dream whip. Pour into prepared crust and chill for 4 hours.