Pineapple Cheese Torte Food

FLUFFY PINEAPPLE TORTE

Steps:

• In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.

PINEAPPLE CHEESE TORTE

Steps:

• In a bowl, combine crust ingredients until blended; pat into a greased 11x7-in. baking dish. Bake at 350° for 20 minutes. In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs. Stir in juice. Pour over hot crust. Bake for 25 minutes or until center is set. Cool on a wire rack. , For topping, drain pineapple, reserving 1 cup juice. Set pineapple aside. In a small saucepan, combine flour, sugar and reserved pineapple juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened and bubbly. Remove from the heat; fold in pineapple. Cool. , In a small bowl, beat cream until soft peaks form; fold into topping. Carefully spread over top. Refrigerate for 6 hours or overnight. Garnish with strawberries if desired.

PINEAPPLE CHEESE TORTE BY ELLEN

Steps:

• Prepare crust and set aside. For filling: Sprinkle gelatin over water and let soften, about 5 minutes. Beat egg yolks lightly and put in top of a double boiler. Add milk, sugar and salt and cook, stirring constantly, over medium heat until mixture thickens to the consistency of a light custard, about 10 minutes. Add reserved gelatin to hot custard mixture and stir to dissolve. Continue to cook another 15 minutes. Transfer to refrigerator and cool completely. Mixture will thicken as it cools. When mixture is cool, add ricotta cheese and vanilla and beat until light and fluffy. In bowl, beat room-temperature egg whites until stiff and dry, then fold into filling mixture. In another bowl, beat whipping cream until stiff and fold in. Fold in pineapple, then transfer mixture to crust-lined pan. Refrigerate overnight. Crust: Preheat oven to 350 degrees. In small saucepan or in microwave oven, melt butter. Add sugar, then crumbs and pat onto bottom of 9-inch springform pan. Bake in preheated oven until brown, about 10 minutes.

PINEAPPLE CHEESE TORTE

Steps:

• CRUST:.
• Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
• Bake at 350 degrees for 20 minutes.
• FILLING:.
• Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
• Stir in 2/3 cup juice.
• Pour filling over hot crust.
• Bake at 350 degrees for 20 minutes or until center is set.
• Cool.
• TOPPING:.
• Combine flour and sugar in a saucepan.
• Stir in 1 cup reserved pineapple juice.
• Bring to a boil, stirring constantly.
• Boil and stir 1 minute.
• Remove from heat, fold in pineapple.
• Cool.
• Whip cream until stiff peaks form.
• Fold into topping.
• Spread carefully over dessert.
• Refrigerate 6 hours or overnight.
• Garnish with strawberries.

APPLE-CREAM CHEESE TORTE

Steps:

• Make crust:
• Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Make filling:
• Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
• Make topping:
• Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
• Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
• Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

TRICIA'S PINEAPPLE CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pineapple in the bottom of a 2 quart casserole dish.
• In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
• Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

PINEAPPLE TORTE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9x13" cake pan.
• Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
• Pour into prepared pan.
• Bake for 30 minutes.
• Cool on wire rack.
• Frost with cream cheese frosting.