0/5
(0 Votes)
Ingredients
- Crust
- 2 c flour
- 2/3 c oleo
- 1/2 c almonds, chopped and toasted
- 1/2 c powdered sugar
- Filling
- 2 pkg cream cheese, softened
- 1/2 c sugar
- 2 eggs
- 2/3 c unsweetened pineapple juice
- 1/4 c flour
- 1/4 c sugar
- 1 can (20 oz) crushed pineapple-well drained-reserve juice
- 1/2 c whipping cream
Preparation
Step 1
Crust
Mix all ingredients in med bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13x9 pan. Bake until set-15-20 min at 350.
Filling
Beat cream cheese in med bowl until smooth and fluffy; beat in 1/2 c sugar and eggs. Stir in 2/3 c pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set(about 20 min). Cool completely. Mix flour and 1/4 c sugar in saucepan. Stir in 1 c pineapple juice. Heat to boiling over med heat;fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mix. Spread carefully over dessert. Cover loosely and refrigerate about 4 hours.