Ingredients
16
16 servings
- •2 cups all-purpose flour
- •0.5 cup confectioners' sugar
- •0.5 cup sliced almonds
- •0.66666668653488 cup butter
- •2 (8 ounce) packages cream cheese, room temperature
- •0.5 cup white sugar
- •2 eggs
- •0.66666668653488 cup unsweetened pineapple juice
- •0.25 cup all-purpose flour
- •0.25 cup white sugar
- •1 (20 ounce) can crushed pineapple, drained with juice reserved
- •0.5 cup heavy cream, whipped
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
- While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
- Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.
Nutritional Facts
Per 16 servings
- Calories: 359
- Carbohydrate: 35g
- Fat: 23g
- Fiber: 1g
- Protein: 6g
- Sugar: 20g
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