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Post by chief_cook2 on Jun 10, 2003 20:35:51 GMT -6
2 C. all-purpose flour 2/3 C. butter, melted 1/2 C. almonds, toasted and chopped 1/2 C. confectioners' sugar
Mix all ingredients in a medium-size bowl with a fork until crumbly. Press firmly and evenly into the bottom of an ungreased 13 x 9-inch pan. Bake until set at 350ºF for about 15 to 20 minutes.
Filling 16 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 20 oz. crushed pineapple, drained (juice reserved) 1/2 C. whipping cream
Beat cream cheese in a medium-size bowl until smooth and fluffy. Beat in the 1/2 cup sugar and eggs. Stir in 1/4 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 a 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from heat; fold in pineapple. Cool completely.
Beat whipping cream in a chilled bowl until stiff. Fold into the pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.
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