Preparation:
Prepare pie filling according to package directions. Cool completely.
Steel Knife: Tip processor forward by placing a thick book underneath. Do
not insert pusher in feed tube. Whip cream until mixture of sour cream.
Add sugar and process a few seconds longer, until stiff. Set aside half
the
Whipped cream for the garnish. Add cooked lemon mixture to whipped cream
and process with several quick on/off turns to blend, scraping down bowl as
necessary.
Arrange half the cake in a 2 1/2 to 3 quart glass bowl. Add half the
pineapple, then top with half the lemon cream. Repeat with remaining cake,
pineapple and lemon cream. Garnish with reserved whipped cream and arrange
orange segments in an attractive design. Refrigerate 4 to 6 hours. |
