Serves: 9
Total Calories: 323
1. Combine KELLOGG'S CORN FLAKES cereal, margarine and sugar in 8 x 8 x 2-inch pan. With back of spoon, press evenly and firmly in bottom of pan to form crust.
2. Place cream cheese in mixing bowl. Beat until smooth and creamy. Gradually add sugar and salt. Mix thoroughly. Add eggs, 1 at a time, beating well after each addition. Pour mixture into crust.
3. Bake at 375°F about 35 minutes or until center is set. Cool.
4. Drain pineapple, reserving syrup. In 1-quart saucepan, mix small amount of syrup with cornstarch until smooth. Add remaining pineapple syrup and lemon juice. Mix well.
5. Cook over medium heat until mixture boils, stirring constantly. Cook and stir 1 minute longer. Remove from heat. Stir in pineapple and spread over cooled torte. Place in refrigerator until thoroughly cooled. Cut into squares to serve. Store in refrigerator
This Pineapple Cheese Torte recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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