Desserts: Creamy Tropical Dessert
Source of Recipe
justmecookin.com
List of Ingredients
Almond Pastry, recipe follows
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
1 can (20 ounces) crushed pineapple, drained and 1 cup juice reserved
1 1/2 cups whipping heavy cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 cup strawberries, quartered Recipe
Prepare Almond Pastry. Mix cream cheese, 2/3 cup sugar and the vanilla in large bowl. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Beat whipping cream in chilled medium bowl with electric mixer or high spreed until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 8 hours, but no longer than 48 hours.
Gradually stir reserved 1 cup pineapple juice into cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the strawberries. Cut dessert into about 2 1/2-inch squares. Serve with fruit mixture. Immediately refrigerate any remaining dessert after serving.
Makes 15 servings
Almond Pastry
1 1/2 cups all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup almonds, finely chopped
Heat oven to 400 degrees. Beat flour, butter and powdered sugar in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Spread in ungreased retangular pan, 13x9x2 inches. Bake 12 to 15 minutes or until edges are golden brown; cool.
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