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Recipes

pineapple cheesecake squares

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pat-in-the-pan crust (below)
2 packages(8oz.each) cream cheese,softened
1/2 cup sugar
2 eggs
2/3 cup pineapple juice

1/4cup all-purpose flour
1/4cup sugar
1 can(20oz.) crushed pineapple,well drained (reserve 1 cup juice)
1/2 cup whipping cream

heat oven to 350 degrees. bake crust. beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and eggs. stir 2/3 cup pineapple juice. pour cream cheese mixture over hot crust. bake just until center is set,about 20 minuites.
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. 12 squares.

  Pat-in-the-pan crust

2cups all-purpose flour
2/3 cup margarine or butter, softened
1/2 cups almonds, finely chopped and toasted
1/2  cup powdered sugar

Mix all ingredients in medium bowl with fork until crumbly. press firmly and evenly in bottom of ungreased pan, 13x9x2 inches. bake until set, 15 or20 minutes.

Posted by mom on at 11:10pm

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