Pineapple Cream Cheese Jello Squares Food

PINEAPPLE & CREAM CHEESE JELL-O SALAD

Steps:

• Dissolve JELL-O in 2 cups boiling water. Whisk in softened cream cheese until thoroughly blended. Then add crushed pineapple, pineapple juice and 1/2 cup cold water. Pour into 6-cup mold and refrigerate until set.
• Turn out mold onto serving plate. Spoon COOL WHIP into center of mold.
• Arrange your choice of fresh or frozen fruit on top as desired. (I'm not entirely happy about the color of the kiwi in combination with the color of the JELL-O, but since it tastes great, I live with it. Ha!)
• Serve immediately, and be sure to add a big spoonful of the fruit and COOL WHIP to your JELL-O for a cool, creamy and refreshing fruit dessert!

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.

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:

• 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 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.

CREAM CHEESE AND PINEAPPLE SQUARES

Steps:

• Preheat oven to 350°F.
• Mix together graham wafer crumbs and melted butter until well blended. Remove 1/2 cup for the topping. Pack remaining crumbs in 8-inch square baking pan.
• Bake in oven for 10 minutes, remove pan and allow base to cool completely.
• Prepare Dream Whip as directed on package. Set aside.
• In separate bowl, beat cream cheese until light and fluffy. Fold in Dream Whip, crushed pineapple, and vanilla. Pour over cooled base. Sprinkle with remaining crumbs.
• Refrigerate for 3 hours before serving.

COOL & CREAMY PINEAPPLE SQUARES

Steps:

• Cover bottom of 13x9-inch pan with graham crackers, breaking as necessary to fit.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pineapple and yogurt; spoon over crackers. Spread gently to completely cover crackers; top with COOL WHIP. Cover.
• Refrigerate 4 hours before serving.

COOL JELL-O PUDDING SQUARES

Steps:

• Combine prepared crumbs with butter. Press mixture on bottom of a 13x9-inch baking dish.
• Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust.
• Prepare pudding according to package directions, reducing milk to 3 1/2 cups. Pour pudding mixture over cream cheese filling and chill for 1 hour.
• To serve, top with dollops of whipped topping, and raspberries if desired.
• You can also use chocolate or vanilla crumbs for the crust. You can also use any flavor of pudding that you like.

JELLO SQUARES

Steps:

• Mix gelatin and jello together in a 2 quart bowl. Add boiling water. Stir until jello is dissolved.
• Add Cool Whip, stirring until melted.
• Pour into a 13 x 9 glass dish.
• Refrigerate several hours or until set.
• Cut into squares.
• Keep refrigerated until ready to eat.

JELL-O® CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
• Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
• Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
• Refrigerate 2 hours or until firm.

PINEAPPLE CREAM SQUARES (NO BAKE)

Steps:

• Butter an 8-inch square baking dish.
• In a bowl, mix together cracker crumbs, 3 tablespoons sugar pinch of cinnamon and melted butter; press mixture into bottom of the pan.
• Refrigerate for half an hour, or freeze for 10 minutes.
• In a mixing bowl, beat together sour cream, cream cheese, 1/2 cup sugar and 2 tablespoons marmalade until blended; set aside.
• Drain the pineapple (I push through a small strainer to drain well) and reserve juice.
• In a small saucepan, sprinkle the gelatin over reserved juice, let stand for 1 minute.
• Cook, stirring over low heat until gelatin dissolves.
• Beat in gelatin mixture into sour cream mixture until well blended.
• Spoon over graham cracker crust in the pan.
• Stir together the pineapple and remaining 3 tablespoons of marmalade in a small bowl until blended.
• Evenly spread over the sour cream mixture.
• Cover and chill for a minimum of 3 hours, or until firm.

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.

JELL-O® NO BAKE PINEAPPLE CHEESECAKE BARS

Steps:

• Mix Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbsp. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple.
• Beat milk, Filling Mix and lemon zest with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust.
• Refrigerate at least 1 hour. Top with remaining pineapple and reserved 2 Tbsp. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.