Recipe by Nancy Van Ess

originally from "the Philadelphia Brand Cream Cheese Cookbook"

Top Review by 2644jmh

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.

Ingredients Nutrition

Directions

  1. Combine sugar, cornstarch, and pineapple. Cook, stirring constantly, until clear and thickened.
  2. Cool; spread onto bottom of pastry shell.
  3. Combine cream cheese, sugar and salt , mixing until well blended.
  4. Blend in milk, eggs and vanilla.
  5. Pour over pineapple mixture; sprinkle with nuts.
  6. Bake at 400 degrees, 15 min.
  7. reduce oven temperature to 325 degrees; continue baking 40 min.
  8. Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a