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
PAT-IN-PAN CRUST
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
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,
Yields
12 Servings