Serves: 14
Total Calories: 335
Pat-In-The-Pan-Crust:
Combine crust ingredients; pat into bottom of an 8x12-inch baking dish. Bake at 350° for 20 minutes.
Filling:
Beat cream cheese in bowl until fluffy. Beat in sugar and eggs. Stir in juice. Pour filling over crust. Bake at 350° for 20 minutes or until center is set. Cool.
Pineapple Topping:
Combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries, if desired.
This Pineapple Cheese Torte recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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