PINEAPPLE PIE

1 graham cracker crust

1 15 oz. crushed pineapple, drained

1 cup sour cream

1 cup whipped topping

1 pkg. instant vanilla pudding

1/4 cup nuts (optional)

Beat sour cream, whipped topping and pudding with mixer; adding pineapple as it thickens. Spoon into crust. Refrigerate. Top with nuts.

RICE CREAM PIE

1/2 cup corn syrup

1/2 cup peanut butter

3 cups Rice Krispies

1 quart vanilla ice cream, slightly softened

3 peaches or other fresh fruit

Mix corn syrup and peanut butter in a large bowl, stirring until thoroughly combined. Add Rice Krispies. Mix until well coated. Press evenly into bottom and sides of buttered 9" pie pan. Chill until firm.

Spread ice cream in pie shell. Freeze until firm. Cut into wedges to serve. Top with peaches or other fresh fruit.