Post by April B. on Dec 5, 2003 10:42:11 GMT -6
PINEAPPLE CHEESECAKE SQUARES
Pat in the pan crust (recipe below)
2 packages (8 oz. each) cream cheese, softened
½ cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
¼ cup all purpose flour
¼ cup sugar
1 can (20 oz.) crushed pineapple, well drained (reserve one
cup juice)
½ cup whipping cream
Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in ½ 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 ¼ cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly while mixture thickens. Boil and stir one 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 3 inch squares.
PAT IN THE PAN CRUST
2 cups all purpose flour
2/3 cup margarine or butter, softened
½ cup almonds, finely chopped and toasted lightly
½ cup powdered sugar
Mix all ingredients in medium bowl with fork until crumbly. Press firmly in bottom of ungreased rectangular pan, 13”x 9”x 2”. Bake until firmly set, 15 to 20 minutes.
Pat in the pan crust (recipe below)
2 packages (8 oz. each) cream cheese, softened
½ cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
¼ cup all purpose flour
¼ cup sugar
1 can (20 oz.) crushed pineapple, well drained (reserve one
cup juice)
½ cup whipping cream
Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in ½ 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 ¼ cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly while mixture thickens. Boil and stir one 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 3 inch squares.
PAT IN THE PAN CRUST
2 cups all purpose flour
2/3 cup margarine or butter, softened
½ cup almonds, finely chopped and toasted lightly
½ cup powdered sugar
Mix all ingredients in medium bowl with fork until crumbly. Press firmly in bottom of ungreased rectangular pan, 13”x 9”x 2”. Bake until firmly set, 15 to 20 minutes.