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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This is not only yummie but very pretty also. Enjoy Ingredients:
pat-in-the-pan- crust |
1 c. all purpose flour |
1/4 c. confectioners sugar |
1/4 c. finely chopped almonds |
1/3 c. butter or margarine softened |
filling |
2 (8 oz) pkg. cream cheese softened |
1/2 c. sugar |
2 eggs |
2/3 c. unsweetened pineapple juice |
pineapple topping |
1/4 c. all purpose flour |
1/4 c. sugar |
1 (20 oz) can crushed pineapple, juice drained and reserved |
1/2 c. whipping cream |
fresh strawberries, optional |
Directions:
1. Combine crust ingredients; pat into bottom of 11x7x2 baking dish. Bake at 350 for 20 minutes.
2. Beat cream cheese in mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350 for 25 minutes or until center is set. Cool.
3. For topping, combine flour and sugar in a saucepan. Stir in 1 C. of the reserved pineapple juice. Bring to a boil; stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool.
4. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries if desired.
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