Preparation

• Defrost blintzes.
• Preheat oven to 350.
• Place stick of butter in a 9"x13"x2" pan.
• Place pan in oven while it is preheating, and remove as soon as butter is melted.
• Swish butter in pan, so it covers bottom and sides.
• Lay out blintzes in pan, alternating cheese and fruit (so that in any direction, a cheese blintz will be adjacent to a fruit blintz.
• This will insure that guests will be served a combination of the flavors).
• In a large bowl, mix together sour cream, pineapple, salt, vanilla, and orange juice.
• In another bowl, beat eggs.
• Add sugar to eggs, and continue to beat, until they are well combined.
• Mix egg mixture into sour cream mixture, and beat until they are mixed well.
• Pour mixture over blintzes in pan, making sure all blintzes are covered.
• Sprinkle cinnamon over all.
• Bake for approximately 45 minutes, until souffle is puffy, and lightly browned.
• Serve warm.
• This freezes well.