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Showing 1-3 of 3
on May 04, 2010
I had some crushed pineapple to use up, plus an extra pastry shell. I am glad I found this recipe -it really is good and quick and easy to make (for a big PLUS). Will definately make it again, as I am a pineapple lover. The layers are really nice for a change from just a mixture.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #768072
on June 05, 2008
I didn't use a crust because, I was too lazy. I needed to use up left-over canned pineapple. I thought it turned out well.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 27, 2003
This is very good! It's very sweet and very pineapple-y so only make it if you like pineapple! The directions had some gray areas for me. In step 1, it says to cook something but it doesn't say what so I cooked the first 3 ingredients (the sugar, cornstarch and pinepple, which by the way I used fresh chopped pineapple instead of canned) and I ended up with a lovely pineapple filling. Also, it didn't specify what size pastry shell - I used a 9 inch pie crust. So, after I refrigerated the pineapple concotion for a while, then I spread it in the bottom of the crust and then carefully poured the cream cheese mixture on top then sprinkled with the nuts, as directed. It was real yummy! The pineapple stays on the bottom and the cream cheese mixture forms a cheese-cake like layer on top of it. Delish! I loved the addition of the nuts, too, next time I'll use double the amount. Thank you!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (111 g)
Servings Per Recipe: 8