Scalloped Pineapple and Easy Pie

A Southern Easter dinner table will be filled with ham, potato salad, deviled eggs, fresh green beans and/or asparagus and my personal favorite, Scalloped Pineapple. And don't forget the homemade crescent rolls and desserts..... yuuummmmmm! Of COURSE you KNOW there are absolutely NO calories on this table! It's the leftovers that are calorie laden! HA! HA!

Try these recipes ( both can be made ahead). Scalloped Pineapple is best served at room temperature.... and the Easy Pie IS easy as pie!

Scalloped Pineapple

4 cups French bread cubes

1 (20oz) can pineapple chunks

2 cups sugar

1 stick butter, melted

3 eggs, beaten

Preheat oven to 350 degrees. Toss bread cubes with pineapple. Place in a greased 2-qt baking dish. Combine sugar, melted butter and eggs; pour over bread mixture. Bake for 30 minutes. 

This pie is so easy and versatile, I just call it Easy Pie! If you love cheesecake, you will love this, too!

Top with your favorite fresh fruit ( raspberries, strawberries, blueberries, a combination of all or even canned cherry pie filling ). 

Easy Pie

Graham Cracker Crust

8 oz. cream cheese, softened

3 Tablespoons fresh lemon juice

1/4 cup sugar

1/2 cup sour cream

2 cups fresh berries

Combine cream cheese, lemon juice and sugar in mixer bowl and cream until fluffy. Stir in sour cream. Spoon into graham cracker crust. Refrigerate several hours or overnight. Before serving, top with fresh fruit. If desired, brush with a glaze of melted jelly - raspberry, apple or apricot.