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Pineapple Cream Pie Dip

  1. Combine cream cheese and pureed salsa in a food processor.
  2. Lightly pulse 1/4 cup of the pie filling.
  3. Transfer to a bowl and fold in rest of the pie filling.
  4. Refrigerate a minimum of 2 to 3 hours or overnight.

Suggestions: Serve as a dip with strawberries and crackers, smooth out in a flat thin pan and top with granola and serve as dip or spoon into a graham cracker pie crust and refrigerate until firm. Serve topped with whipped cream and toasted coconut.

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