Pineapple Cream Cheese Squares Recipes

PINEAPPLE CHEESECAKE SQUARES

Steps:

• 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.
• 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.
• 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.

MOM'S (ALMOST) NO BAKE PINEAPPLE SQUARES

Steps:

• Preheat oven to 350 degrees and line an 8x8" pan with tin foil. Spray with non stick spray.
• In a small bowl, melt ¼ cup butter. Stir in graham crumbs. Spread into prepared pan and bake for 8-10 minutes or until dry on top. Remove from the oven and cool completely.
• Beat remaining ¼ cup butter and 1 cup powdered sugar with an electric mixer. Add 1-2 tablespoons pineapple juice until it comes together and is smooth (you don't want it too wet!). Spread onto cooled crust.
• Beat cream with an electric mixer on high until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff peaks form. Fold in crushed pineapple and spread onto filling in the crust.
• Refrigerate for 3-4 hours until chilled and set. Cut into 12-16 bars.

CREAM CHEESE AND PINEAPPLE SQUARES

Steps:

• Preheat oven to 350°F.
• Mix together graham wafer crumbs and melted butter until well blended. Remove 1/2 cup for the topping. Pack remaining crumbs in 8-inch square baking pan.
• Bake in oven for 10 minutes, remove pan and allow base to cool completely.
• Prepare Dream Whip as directed on package. Set aside.
• In separate bowl, beat cream cheese until light and fluffy. Fold in Dream Whip, crushed pineapple, and vanilla. Pour over cooled base. Sprinkle with remaining crumbs.
• Refrigerate for 3 hours before serving.

PINEAPPLE CREAM CHEESE JELLO SQUARES

Steps:

• 1. Drain pineapple well. Reserving juice and add water to it to make 2 1/4 cups of liquid.
• 2. In a medium bowl, mix cream cheese with dry jello, until well combined.
• 3. Bring pineapple liquid to a boil and combine with the cream cheese mixture. Stir until jello and cream cheese are dissolved. Refrigerate until jello is almost set, but still a little jiggly. About 1 1/2 - 2 hours.
• 4. Add the pineapple and nuts and stir well to combine. Pour mixture into an 8 inch pan and spread evenly.
• 5. Cover and refrigerate for at least a few hours until set well. Cut into squares and serve with a dollop of whipped cream if desired.

PINEAPPLE CHEESECAKE SQUARES

Steps:

• Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
• Put the rest in 2 quart oblong pan and press down on bottom and sides.
• Blend together cream cheese and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add lemon juice and vanilla.
• Pour over crumb crust.
• Bake at 350°F degrees for 30 minute.
• Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
• When cake comes out of oven cover cake with the pineapple sour cream mixture.
• Sprinkle top with reserved crumb mixture.
• Bake another 5-10 minute.
• Refrigerate when cool.

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.