Tropical Macadamia Custard Dessert
Source of Recipe
Terri B.
List of Ingredients
18 ounces white chip macadmia nut cookie dough (used Nestle brand though I thought Pillsbury had one; it is the one with the larger cookies)
3 whole large egg
20 ounces unsweetened crushed pineapple, well drained
12 ounces evaporated milk
7 ounces dried tropical fruit bits (only ones I could find were by Sun-Maid)
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons rum extract
1-1/2 teaspoons rum extract Recipe
1. Let dough stand at room temperature 5-10 minutes to soften.
2. Preheat oven to 350; grease a 9-inch square baking pan.
3. Press nine portions of dough into prepared pan. Bake at 350 for 10 minutes or until set. Let stand 2 minutes.
4. Meanwhile, in a bowl, combine remaining ingredients. Pour over crust. Crumble remaining dough over the filling.
5. Bake for 30-35 minutes or until top is golden brown. Cook on wire rack.
6. Cut into squares to serve. Top with whipped topping and maraschino cherries. Refrigerate leftovers.
|
|
member logon
