| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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