Creamy Tropical Dessert Lighter Food

CREAMY TROPICAL DESSERT (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F. In large bowl, beat flour, margarine and powdered sugar 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 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown; cool.
• In large bowl, mix cream cheese, granulated sugar and the vanilla until smooth. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Fold whipped topping and marshmallows into cream cheese mixture. Spread over pastry crust. Cover and refrigerate at least 8 hours but no longer than 48 hours.
• In 2-quart saucepan, gradually stir reserved 1 cup pineapple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit. Cut dessert into squares; serve with fruit mixture. Store in refrigerator.

HAWAIIAN DREAM TRIFLE

Steps:

• 1. Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
• 2. Cut or tear angel food cake into bite-size pieces. Set aside.
• 3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
• 4. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well. Then add 1 cup of the whipped topping. Set aside.
• 5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
• 6. Next, half of the pineapple.
• 7. Next, half of the coconut and half of the macadamia nuts.
• 8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
• 9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
• 10. Cover and refrigerate for at least 1 hour.

LIGHT AND CREAMY TROPICAL DESSERT

Steps:

• Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
• In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
• In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

CREAMY TROPICAL DESSERT

Steps:

• Prepare pastry: Heat oven to 400°F.
• 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 until creamy.
• Stir in almonds.
• Spread into ungreased rectangular pan, 13x9x2 inches.
• Bake 12 to 15 minutes or until edges are golden brown.
• Cool.
• 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 on high speed 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 qt 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.