pineapple chiffon pie recipes
Filed Under: cake  

- Tangerines (1 sm. can)
- Maraschino cherries
- 8 oz. can crushed pineapple, drained
- 1 lg. box instant vanilla pudding
- 1 pt. whipping cream
- Orange chiffon cake (can be ordered from bakery)

- 1/2 teaspoon cream of tartar
- 1/2 cup vegetable oil
- 5 egg yolks
- 1 (20 ounce) can crushed pineapple (VERY well drained)
- 2-3 cups whipping cream
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 1/4 cups sifted cake flour
- sugar
- 1 tablespoon baking powder
- 1 cup egg whites, room temperature (8 egg whites)
- 3/4 cup unsweetened pineapple juice (just drain from can, and save the crushed pineapple for the topping)

- 1 c. flaked coconut
- 1/4 tsp. almond extract
- 2 tsp. orange extract
- 3 tbsp. confectioners' sugar
- 1 1/2 c. chilled whipping cream
- 1 pkg. (18.5 oz.) lemon chiffon cake mix

- 4 1/2 oz. soft cream cheese
- 1 tbsp. grated lemon peel
- 1 tsp. lemon juice
- 2 1/4 c. sifted confectioners' sugar
- 1 pkg. lemon chiffon cake mix

- 1/4 lb unsalted butter
- 1/4 cup sugar
- 1/2 cup nuts (optional)
- 8 fluid ounces heavy cream
- 2 cups powdered sugar
- 1/4 lb unsalted butter
- 2 cups graham crackers
- 1/4 teaspoon vanilla
- 1 cup crushed pineapple
- 1 egg

- 2 (3 1/2 ounce) boxes vanilla flavor instant pudding and pie filling mix (you can also use pineapple, banana or cheesecake for a different taste)
- 1 (6 ounce) can crushed pineapple
- 1 (8 ounce) container Cool Whip