Yield: 12 Servings
Measure | Ingredient |
---|---|
1 \N | Pat-in-pan crust (see below) |
2 packs | (8-oz) cream cheese; softened |
½ cup | Sugar |
2 \N | Eggs |
⅔ cup | Unsweetened pineapple juice |
¼ cup | All-purpose flour |
¼ cup | Sugar |
1 can | (20-oz) crushed pineapple; well drained (reserve 1 cup juice) |
½ cup | Whipping cream |
2 cups | All-purpose flour |
⅔ cup | Margarine or butter; softened |
½ cup | Almonds; finely chopped and toasted |
½ cup | Powdered sugar |
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 ½ cup sugar and the eggs. Stir in ⅔ cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.
Mix flour and ¼ 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, .