Recipe - Pineapple Cheese Torte

PatInThePan Crust:
1 cup Allpurpose flour
1 One fourth cup Confectioners' sugar
One fourth cup Finely chopped almonds
1/3 cup Butter or margarine,
softened
Filling:
2 pack (8 ounces each) cream
cheese, softened
One half cup Sugar
2 Eggs
2/3 cup Unsweetened pineapple
juice
Pineapple Topping:
One fourth cup Allpurpose flour
One fourth cup Sugar
1 cn (20 ounces) crushed
pineapple, juice drained
and reserved
One half cup Whipping cream
Fresh strawberries,
optional

Combine crust ingredients; pat into the bottom of a 12in. x 8in. x 2in.
baking dish. Bake at 350! for 20 minutes. Beat cream cheese in a mixing
bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over
hot crust. Bake at 350! for 20 minutes or until center is set. Cool. For
topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved
pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1
minute. Remove from heat; fold pineapple. Cool. Whip cream until stiff
peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6
hours or overnight. Garnish with strawberries if desired.

Yield: 1216 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini