| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies, Squares |
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 3 |
tb |
Butter; softened |
|
|
Sugar |
| 1 |
pk |
(8 oz) cream cheese; softened |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 1 |
cn |
(8 oz) crushed pineapple; drained |
INSTRUCTIONS
Preheat oven to 350°. Spray or grease 9 x9 in baking dish. In medium bowl,
with hand, knead flour, butter and 2 tablespoons sugar to form stiff dough.
Pat dough evenly in bottom of baking dish. Bake 12 to 15 minutes till
golden brown. Meanwhile, in small bowl, with mixer at medium speed, bear
cream cheese, vanilla, egg and 3 tablespoons sugar until blended,
occasionally scraping bowl with rubber spatula. Fold in half of the crushed
pineapple. Remove baking dish from oven; pour cream cheese mixture over
baked layer in pan; sprinkle with remaining pineapple. Bake 25 minutes
longer or until top is firm when lightly pressed with finger. Refrigerate
until well chilled, at least 2 hours. When cold, cut into 9 squares. Cover
pan with foil and refrigerate if not serving right away. (abt 250 calories
each)
Recipe by: Tootie's Special Recipe Collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 7 De, c 1997
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