Yield: 12 Servings
|1||Pat-in-pan crust (see below)|
|2 packs||(8-oz) cream cheese; softened|
|⅔ cup||Unsweetened pineapple juice|
|¼ cup||All-purpose flour|
|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|
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.
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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, .