Pineapple Cheesecake Squares Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust: 2 c flour 1/2 c powdered sugar
2/3 c butter (softened) 1/2 c finely chopped almonds
1st Layer: 2 8 oz. pkg cream cheese 2 eggs
1/2 c sugar 2/3 c unsweetened pineapple juice
2nd layer: 1/4 c flour 1/4 c sugar
1 large can crushed pineapple drained (Save juice)
1 4 oz container Cool Whip
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Directions: |
Directions:Preheat oven to 350º. Mix first 4 ingredients with fork until crumbly. Press firmly in bottom of ungreased 13 x 9" dish. Bake for 15-20 minutes until lightly set. Add the first layer before the crust cools. Beat cream cheese in medium sized bowl until smooth and fluffy. Beat in sugar and eggs, mixing well. Stir in pineapple juice. Pour cream cheese mixture over hot crust. Bake at 350º for about 20 minutes or until center is set. Cool completely. Then add next layer. Combine flour, sugar and 1 cup pineapple juice in saucepan. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute while stirring. Remove from heat and fold in pineapple and whipped topping. Spread over the cake. Cover and refrigerate until firm (about 4 hours)..Cut into squares |
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Number Of
Servings: |
Number Of
Servings:24 |
Personal
Notes: |
Personal
Notes: This is good any time, but especially in the hot summer. One small can of pineapple juice is about 2/3 cup. If you use all the juice from the can of pineapple, you have to really squeeze to get enough out of the can.
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