Pineapple Cheese Torte


Serves: 14
Total Calories: 335

Ingredients

Pat-In-The-Pan-Crust:
1/3 cup butter or margarine, softened
1 cup flour
1 1/4 cups powdered sugar
1/4 cup finely chopped almonds
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Filling:
2 (8-ounce) packages cream cheese
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
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Pineapple Topping:
1/4 cup flour
1/4 cup sugar
1 (20-ounce) can crushed pineapple, drained, save juice
1/2 cup whipping cream

Directions:

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.

Nutritional Facts:

Serves: 14
Total Calories: 335
Calories from Fat: 155

This Pineapple Cheese Torte recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.




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