Pineapple Cream Cheese Pie -- Sheet Pan Vegetables -- Air Fried Chicken Thighs

Pineapple Cream Cheese Pie -- Sheet Pan Vegetables -- Air Fried Chicken Thighs Pineapple Cream Cheese Pie This recipe will make two pies if you get the smaller pie shells. If you get the large deep dish pan, then it will only make one. 8 ozs cream cheese 1 cup powdered sugar 1 large container cool whip ¾ cup crushed pineapple drained 2 graham cracker crust Mix the cream cheese, sugar, and cool whip until smooth Fold pineapple in with a spoon Put mixture in the pie shells Sprinkle graham cracker crumbs on top Refrigerate for two hours Serve and enjoy !!! We cut the ingredients in half and only made one small pie ------------------------------------------------------------------------------------------------------------------------------ Sheet Pan Vegetables Ingredients • 3 cups cubed butternut squash (1 inch) • 8 small potatoes diced • 3 tablespoons extra-virgin olive oil, divided • 4 cups broccoli florets • 2 red bell peppers, cut into squares • 1 large red onion, cut into bite-size chunks • 2 teaspoons Italian seasoning • 1 teaspoon coarse kosher salt • ¼ teaspoon pepper • 1 tablespoon Italian dressing Directions Preheat oven to 425°F. Toss squash and potatoes with1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes. Meanwhile, toss broccoli, bell peppers, onion, Italian seasoning, salt and pepper in the bowl with the remaining 2 tablespoons olive oil until the vegetables are evenly coated. Add the squash to the vegetables in the bowl. Toss to combine. Spread the vegetables out on large rimmed baking sheet, dividing evenly. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes.