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Categories:
flour margarine almonds powdered sugar cream cheese sugar eggs pineapple juice flour sugar pineapple whipping cream
Viewed: 52 - Published at: 4 years agoIngredients
- 2 cups flour
- 23 cup margarine or 23 cup butter, softened
- 12 cup almonds, finely chopped and toasted
- 12 cup powdered sugar
- 2 (8 ounce) packages cream cheese, softened
- 12 cup sugar
- 2 eggs
- 23 cup unsweetened pineapple juice
- 14 cup flour
- 14 cup sugar
- 1 (20 ounce) can crushed pineapple, well drained (reserve 1 cup juice)
- 12 cup whipping cream
Method
- CRUST--------------.
- Mix all ingredients in medium bowl with fork until crumbly.
- Press firmly and evenly in bottom of ungreased rectangular pan, 13x2x2 inches.
- Bake at 350F until set, 15 to 20 minutes.
- FILLING-----------.
- 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 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 about 3-inch squares.
- Makes 12 squares.
