(by Shirley McNevich)
Crust: 1/2 cup flour; 3 TBSP white sugar; 1/4 tsp. salt; 1/4 cup softened butter
Filling: 1 - 8oz. can Dole crushed pineapple (drained but save the juice); 1 - 8oz. Philadelphia cream cheese (softened); 3 TBSP white sugar; 1 TBSP flour; 1 egg; 1 cup milk; 1 tsp. vanilla; cinnamon for sprinkling (optional)
In a bowl add 1/2 cup flour, 3 TBSP white sugar, 1/4 tsp. salt--stir. Add softened butter--mix with your hands or a pastry blender until it makes crumbs. Press the mixture into the bottom of a greased 8" square pan. Bake at 325 degrees for 12 minutes--cool completely. In a mixer add cream cheese, 3 TBSP white sugar, 1 TBSP flour and the egg--beat. Add the saved pineapple juice--beat. Slowly add milk and vanilla--beat. Spread the drained pineapple over the baked crust. Spread the cream cheese filling evenly over the pineapple layer. Sprinkle cinnamon over the top of the cream cheese layer. Bake at 325 degrees for 1 hour. Cool completely. Cut into squares. Keep refrigerated.
2 comments:
I am making this as we speak one problem I found was the crust the butter and flour certainly was not crumbly was very runny I had to add extra flour (1/2 cup flour and1/4 cup melted butter) is this correct ?? Will let you know how it turns out otherwise.
Sherry
Yes. Add more flour if not crumbly enough.
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