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FareShare Gazette -- October 2012 Recipes

This FareShare Gazette -- October 2012 Recipes recipe uses Sour Cream, Cream Cheese Softened, Pineapple With Juice, Butter Melted, and Orange Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 8 oz
• 16 oz
• 1 1/2 cup
• 1/2 stick
• 2 tbsp
• 1 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 1 white cake mix 21 ounces peach pie filling -- (1 can)

2. 2

   With fork, mix together cake mix, pie filling and eggs. Gently add sour cream. Spread batter into a greased 9 x 13-inch glass pan.

3. 3

   Mix together cream cheese, instant pudding and crushed pineapple with juice.

4. 4

   Gently fold whipped topping into cream cheese mixture.

5. 5

   Spread onto cool cake.

6. 6

   Keep refrigerated until ready to serve.

7. 7

   Refrigerate leftovers.

8. 8

   Reserve 1/2 cup of the vanilla wafer crumbs for topping. Mix remainder of crumbs with melted butter.

9. 9

   Heat marshmallows and orange juice over low heat until melted. Stir constantly. Remove from heat.

10. 10

    Fold in peaches and Cool Whip. Spread this mixture over the wafer crust and sprinkle with reserved crumbs.

11. 11

    Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.

12. 12

    Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

13. 13

    Thin it with milk to make a spicy salad dressing.