Categories: Desserts

Ingredients

• ALMOND CRUST:
• 1 1/2 cups flour
• 1 cup margarine softened
• 1/2 cup powdered sugar
• 1/2 cup slivered almonds finely chopped
• -
• FILLING:
• 8 ounces cream cheese, softened
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 20 ounce can pineapple tidbits in juice, drained, reserve juice
• 1 1/2 cups whipping cream
• 2 cups miniature marshmallows
• -
• FRUIT TOPPING:
• 1 cup reserved pineapple juice
• 1 tablespoon cornstarch
• 1/2 cup reserved pineapple tidbits
• 1 papaya or mango peeled, seeded and chopped
• 1 kiwi fruit, peeled and cut into pieces

Directions

1. ALMOND CRUST: Heat oven to 400 degrees.

2. 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

3. Press mixture evenly in bottom of ungreased rectangular 13×9 inch glass dish.

4. Bake 12-15 minutes or until edges are golden brown. Cool completely, about 30 minutes.

5. FILLING: Mix cream cheese, sugar and vanilla in large bowl with spoon.

6. Reserve 1/2 cup of the pineapple. Stir in remaining pineapple into cream cheese mixture.

7. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff peaks form.

8. Fold in whipped cream and marshmallows into cream cheese mixture. Spread over crust.

9. Cover and refrigerate at least 4 hours until set, but no longer than 48 hours.

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13. FRUIT TOPPING: Gradually stir reserved 1 cup pineapple juice into cornstarch in 1 quart saucepan.

14. Cook over medium heat, stirring constantly until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes.

15. Fold in reserved 1/2 cup pineapple, the papaya and kiwi fruit.

16. For servings, cut into 5 rows by 3 rows. Serve with some of the fruit mixture on the side.

17. Store covered in refrigerator.

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