Recipe - Pineapple Crunch Pie

1 cup Bisquick baking mix
2 tablespoon Packed brown sugar
1 teaspoon Vanilla
2 tablespoon Firm margarine or butter
One half cup Coarsely chopped walnuts
2 teaspoon Grated orange peel
1 cn Crushed pineapple in juice;
well drained (reserve 1/4
cup juice) (15 One half oz.)
1 pack Miniature marshmallows; (10
One half oz.)
2 cup Chilled whipping cream

Heat oven to 375 degrees.

Mix baking mix, brown sugar and vanilla; cut in margarine until crumbly.
Stir in walnuts.

Spread in ungreased rectangular pan 13x9x2 inches.

Bake until golden brown, 10 to 12 minutes; stir.

Cool.

Spread 1 cup baked mixture in ungreased rectangular pan, 13x9x2 inches.

Heat orange peel, pineapple, reserved pineapple juice and the marshmallows
in 3 quart saucepan over low heat; stirring constantly, just until
marshmallows are melted.

Refrigerate, stirring occasionally, until mixture mounds slightly when
dropped from a spoon.

Beat whipping cream in chilled large bowl until stiff.

Fold pineapple mixture into whipped cream.

Carefully spread over baked mixture in pan.

Sprinkle with remaining baked mixture.

Cover and refrigerate until set, at least 8 hours.

Makes 12 to 15 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 16, 1998