This recipe requires a little more time because of the refrigeration required, but it's not difficult and the results are well worth it!
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
359 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
Step 2
While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
Step 3
Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.
Ingredients
2 eggs
2 cups all-purpose flour
½ cup white sugar
⅔ cup butter
½ cup sliced almonds
½ cup confectioners' sugar
¼ cup white sugar
¼ cup all-purpose flour
1 (20 ounce) can crushed pineapple, drained with juice reserved
2 (8 ounce) packages cream cheese, room temperature
