Preparation:
Combine flour, confectioners' sugar, nuts and butter or margarine. Pat into
the bottom of a 12x8x2" baking dish. Bake at 350 F. 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 F. 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 from fruit. Bring to a boil,
stirring constantly. Boil and stir for one minute. Remove from heat. Fold
in pineapple. Cool. Whip cream until stiff peaks form. Fold into topping.
Spread carefully over dessert. Refrigerate for 6 hours or overnight.
Garnish with strawberries, if desired |
