Ingredients
- see below
Preparation
Step 1
To make crust mix 1 1/2 c all purpose flour, 1 c softened butter, 1/2 c powdered sugar, beat in large bowl on low speed 1 minute, then beat on high about 2 minutes until creamy. Press into bottom of ungreased 13x9 pan, bake at 400 for 12-15 minutes until edges are golden brown. Cool completely about 30 minutes. The in large bowl mix 1 8 oz pkg softened cream cheese, 2/3 c granualted sugar, 1 tsp vanilla. Then take a 20 oz can pineapple tidbits with 1 c juice reserved and 1/2 c tidbits reserved and mix rest of drained pineapple in. IN chilled bowl beat 1 1/2 c whipping (heavy) cream until stiff peaks form. Then mix in 2 c mini marshmellows in cream cheese mixture and fold in whipped cream. Spread on top of crust and let set for 4 hours or overnight. Then put 1 tbsp corn starch in bottom of pan on medium and slowly add the 1 c pineapple juice and mix constantly until thickened and bubbly, cook and stir 2 minutes longer. Cool completely, about 30 minutes, Fold in reserved 1/2 c pineapple tidbits, 1 cut up papaya or mango and 1 cut up kiwi fuit, then can drop dollop on cut piece. WE TRIED THIS 4/1/12 AND EVERYONE LOVED IT. THE FRUIT TOPPING AT THE END THOUGH WASNT THAT GOOD, KIDS DIDNT LIKE THAT, COULD DO WITHOUT.