Cream Cheese And Pineapple Squares Food

PINEAPPLE DREAM DESSERT

Steps:

• Preheat oven to 300 F.
• Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
• Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
• Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

PINEAPPLE SQUARES

Steps:

• Measure the graham crumbs into a small bowl and make a small well in the centre.
• Pour the sugar into the well, then pour the melted butter onto the sugar.
• Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.
• Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)
• Cream together the butter and cream cheese until smooth.
• Beat in the vanilla extract.
• Slowly start adding the icing sugar a little at a time.
• Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.
• Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels.
• Spread evenly over the prepared base and chill for several hours or overnight.
• Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.
• Store in the fridge until ready to cut and serve.

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
• Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
• Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
• For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
• Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

PINEAPPLE DELIGHT BARS RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Lightly grease a 9-by-13-by-2-inch baking pan or spray with baking spray.
• In a medium bowl, combine flour, 1/2 cup sugar, and dash of salt.
• With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly.
• Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer.
• Bake the crust in the preheated oven for 12 minutes.
• Drain pineapple well in a colander; set aside.
• In a medium bowl, combine cream cheese, 1/4 cup sugar, vanilla, and eggs; beat until smooth.
• Spread evenly over the baked crust, then sprinkle the drained crushed pineapple evenly over the top.
• In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter ; sprinkle evenly over the pineapple and cream cheese layer.
• Bake for 20 to 25 minutes, or until coconut is browned and filling is set.
• Chill thoroughly before cutting into squares.
• Serve and enjoy!

PINEAPPLE DESSERT SQUARES

Steps:

• In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball., Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside., In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined., In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon. , Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until 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:

• In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack. , For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon. , Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.

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.

PINEAPPLE CHEESECAKE BAR

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

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.

MARSHMALLOWY PINEAPPLE SQUARES RECIPE

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
• Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.

PINEAPPLE CHEESECAKE SQUARES

Steps:

• For the crust:.
• Heat oven to 350.
• Mix all crust ingredients with a fork and press into 9x13" pan.
• Bake 15 to 20 minutes or until set.
• For The Filling:.
• In a bowl beat cream cheese until smooth and fluffy.
• Beat in 1/2 cup sugar and the eggs.
• Stir in 2/3 pineapple juice.
• Pour over hot crust and bake about 20 minutes or until middle is set.
• Cool completely.
• In a saucepan mix flour and 1/4 cup sugar,stir in the reserved pineapple juice.
• Heat to a boil over medium heat, stir for 1 minute.
• Remove from heat and fold in pineapple.
• Cool Completely.
• Beat whipping cream in a chilled bowl until stiff.
• Fold in the cooled pineapple mixture.
• Spread carefully over top of cream cheese and crust.
• cover and chill for 4 hours.
• cut into squares.