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Category: Tortes
Prep Time: Cook Time: Total Time:
Pat-in-the-Pan Crust:
1 cup flour
1-1/4 cups confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine, softened
Filling:
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
Pineapple Topping:
1/4 cup flour
1/4 cup sugar
1 cup (20 oz) crushed pineapple, juice drained and reserved
1/2 cup whipping cream
Fresh strawberries, optional
Combine crust ingredients: pat into the bottom of a 12-in x 8-in x 2-in baking dish.
Bake at 350 for 20 minutes.
Beat cream cheese ina mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust.
Bake for 20 minutes or until center is set. COOL.
For topping, combine flour and sugar in a saucepan. Stire in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. COOL.
Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert.
Refrigerate 6 hours or overnight. Garnish with strawberries if desired.
Yield: 12-16 servings.
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PINEAPPLE CHEESE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
Pat-in-the-Pan Crust:
1 cup flour
1-1/4 cups confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine, softened
Filling:
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
Pineapple Topping:
1/4 cup flour
1/4 cup sugar
1 cup (20 oz) crushed pineapple, juice drained and reserved
1/2 cup whipping cream
Fresh strawberries, optional
Combine crust ingredients: pat into the bottom of a 12-in x 8-in x 2-in baking dish.
Bake at 350 for 20 minutes.
Beat cream cheese ina mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust.
Bake for 20 minutes or until center is set. COOL.
For topping, combine flour and sugar in a saucepan. Stire in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. COOL.
Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert.
Refrigerate 6 hours or overnight. Garnish with strawberries if desired.
Yield: 12-16 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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