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Dairy, Eggs Dessert 12 Servings

INGREDIENTS

1 Pat-in-pan crust (see below)
2 pk (8-oz) cream cheese; softened
1/2 c Sugar
2 Eggs
2/3 c Unsweetened pineapple juice
1/4 c All-purpose flour
1/4 c Sugar
1 cn (20-oz) crushed pineapple; well drained (reserve 1 cup juice)
1/2 c Whipping cream
2 c All-purpose flour
2/3 c Margarine or butter; softened
1/2 c Almonds; finely chopped and toasted
1/2 c Powdered sugar

INSTRUCTIONS

PAT-IN-PAN CRUST
Heat oven to 350 degrees. Prepare crust (see below) and bake. Beat cream
cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and
the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over
hot crust. Bake just until center is set, about 20 minutes. Cool
completely.
Mix flour and 1/4 cup sugar in 2-quart saucepan. Stir in 1 cup of the
reserved pineapple juice. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple.
Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into
pineapple mixture. Spread carefully over dessert. Cover loosely and
refrigerate until firm, about 4 hours. Cut into 12 squares.
Pat-in-the-Pan Crust:  Mix all ingredients in medium bowl with fork until
crumbly. Press firmly and evenly in bottom of ungreased 13x9x2-inch pan.
Bake until set, about 15-20 minutes.
FROM MAGAZINE AD
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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