Total Time
45mins
Prep 15 mins
Cook 30 mins

A delicious dessert!

Ingredients Nutrition

Directions

  1. Prepare pastry: Heat oven to 400°F.
  2. Beat flour, butter, and powdered sugar in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly.
  3. Beat on high speed about 2 minutes until creamy.
  4. Stir in almonds.
  5. Spread into ungreased rectangular pan, 13x9x2 inches.
  6. Bake 12 to 15 minutes or until edges are golden brown.
  7. Cool.
  8. Mix cream cheese, 2/3 cup sugar and the vanilla in large bowl.
  9. Reserve 1/2 cup pineapple.
  10. Stir remaining pineapple into cream cheese mixture.
  11. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff.
  12. Fold whipped cream and marshmallows into cream cheese mixture.
  13. Spread over crust.
  14. Cover and refrigerate at least 8 hours, but no longer than 48 hours.
  15. Gradually stir reserved 1 cup pineapple juice into cornstarch in 2 qt saucepan.
  16. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  17. Boil and stir 1 minute, cool.
  18. Fold in reserved pineapple and the strawberries.
  19. Cut dessert into about 2 1/2-inch squares.
  20. Serve with fruit mixture.

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