Pineapple Torte
Super refreshing dessert
Ingredients
- 2 c. flour
- 1/2 c. powdered sugar
- 2/3 c. butter
- 1/2 c. finely chopped almonds
- 2 pkgs. low-fat cream cheese, softened
- 1/2 c. white sugar
- 2 eggs
- 2/3 c. pineapple juice
- 1/4 c. flour
- 1/4 c. sugar
- 20 oz. can crushed pineapple, drained (save 1 cup juice)
- 1/2 c. whipping cream, whipped (or 4 oz. Truwhip)
Instructions
Crust: Mix flour, sugar, butter and almonds until crumbly. Press firmly and evenly in bottom of an ungreased 9 x 13" pan. Bake at 350 degrees for 15-20 minutes.
Filling: Beat cream cheese until smooth. Beat in sugar and eggs. Stir in 2/3 c. pineapple juice. Pour mixture over hot crust.
Bake at 350 degrees just until center is set; about 20 minutes. Cool completely.
Topping: Mix flour, sugar in saucepan. Stir in 1 cup of reserved pineapple juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and fold in pineapple. Cool completely.
If using whipping cream, beat with an electric mixer until thick and stiff peaks form. Fold whipped cream or Truwhip into pineapple topping and spread over dessert.
Refrigerate covered until firm (about 4 hours). Cut into squares.