| 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.
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”