Pineapple Cheese Torte
Serving Size : 12
Ingredients for prepare Pineapple Cheese Torte
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | flour |
| 1 1/4 | cups | confectioners' sugar |
| 1/4 | cup | finely chopped almonds |
| 1/3 | cup | butter or margarine - softened |
FILLING:
pineapple cheese torte |
| 16 | ounces | cream cheese - softened |
| 1/2 | cup | sugar |
| 2 | | eggs |
| 2/3 | cup | unsweetened pineapple juice |
PINEAPPLE TOPPING:
pineapple cheese torte |
| 1/4 | cup | flour |
| 1/4 | cup | sugar |
| 1 | 20 ounce can | crushed pineapple, juice drained - reserve juice |
| 1/2 | cup | whipping cream |
recipe Pineapple Cheese Torte
Combine flour, confectioners' sugar, nuts and butter or
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margarine. Pat into the bottom of a 12x8x2" baking dish. Bake at 350 F. for
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20 minutes. Beat cream cheese in a mixing bowl until fluffy. Beat in sugar and eggs. Stir in juice.
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Pour filling over hot crust. Bake at 350 F. for 20 minutes
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or until center is set. Cool. For topping combine flour and sugar in a saucepan. Stir in 1
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cup of reserved pineapple juice from fruit. Bring to a boil, stirring constantly. Boil and stir for
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one minute. Remove from heat. Fold in pineapple. Cool. Whip cream until stiff peaks
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form. Fold into topping. Spread carefully over dessert. Refrigerate for 6 hours or overnight. Garnish with strawberries, if desired.
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