10 slices fresh bread, cubed
1 1/2 sticks butter
2 eggs
1 c. sugar
1 16 oz. can pineapple, chunked
1 16 oz. can pineapple tidbits
whipped cream

Melt butter, pour over bread & toss.  Beat eggs throughly.  Add
sugar and pineapple with only 1 can in juice.  (Drain the other can.)
Place all in greased casserole dish and bake at 350 degrees for 45 
minutes.  Spread whipped cream on top and serve.

Vanilla Wafers
1/4 c. sugar
1/4 c. butter
3 8 oz. pkg. cream cheese
1 14 oz. sweetened condensed milk
3 eggs
2 t. vanilla
1 c. cherry or blueberry pie filling

Preheat oven to 300 degrees.  Place wafers in lined muffin tins.
Mix other ingredients except pie filling until smooth.  Spoon mix-
ture into the lined cups over wafers.  Bake 20 min.  Cool.  Top with
filling and serve.

1 pkg. instant vanilla pudding & pie filling
1 1/2 c. cold milk
2 t. instant coffee granules
1 cup Cool Whip
1 chocolate pie crust
2 T. sliced almonds or crushed pecans

Prepare pudding according to package, using milk and adding instant 
coffee.  Fold in 1/2 Cool Whip.  Pour into crust.  Chill 2 hrs.
Top with remaining Cool Whip and nuts.  Serve.

Crust:

1 c. flour
1/2 c. butter
1/4 c. powder sugar

Mix all ingredients well and pat into 8 inch square pan.  Bake at 350
degrees for 15 min.  

Filling:

2 eggs, beaten
3 T. lemon juice
1 c. sugar
1 T. flour
1/2 t. baking powder

Mix filling ingredients well and spread over warm crust.  Bake 25 min.
at 350 degrees.  Remove from oven.  Sprinkle with powdered sugar, cool
and cut into squares.

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