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  • Q99 WSLQ-FM

    2 each 8oz. Cream Cheese ½ cup Sugar ½ tsp. Vanilla 2 Eggs ½ can Pumpkin ½ tsp. Cinnamon dash Clove & nutmeg 9 inch Graham cracker crust Mix cream cheese, sugar, and vanilla than add eggs, take 1 cup of this mixture and pour into the bottom of pie crust. Take the remaining cream cheese mixture and stir in the pumpkin and spices and pour on top of the first mixture. Bake at 350 degree for 35 to 40 minutes. Cool and refrigerate for several hours.

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Gonna have to try this- box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up, simply pour it into a 9 x 13 pan and bake it at 350 for 30min.

  • Mary-Jane Laffin

    It was delish, but it rose up out of the pan while it was baking and went all over the bottom of the oven. Put another tray underneath it while it's baking, otherwise, it was great.

  • Paula Mertz

    I've made this with apples, blueberries and cherries before.

  • Lynne Wright

    Apples are a great idea- did you use fresh or those pie canned ones?

  • Joyce Parzynski

    Will be trying this tomorrow!

  • Brad Boomhour

    Angel food an Pineapple cake

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