Pineapple Cheese Torte

yummmmmmmmmmmmmmmmmm.

• Ready In: 1 hr
• Serves: 12-16

Ingredients

• CRUST

• 1  cup all-purpose flour
• 1 1⁄4 cups confectioners' sugar
• 1⁄4 cup  finely chopped  almonds
• 1⁄3 cup butter or 1⁄3 cup margarine, softened

• FILLING

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 2  eggs
• 2⁄3 cup  pineapple juice

• TOPPING

• 1⁄4 cup all-purpose flour
• 1⁄4 cup sugar
• 1 (20 ounce) can crushed pineapple, juice drained and reserved
• 1⁄2 cup  whipping cream
•  strawberry

Directions

1. CRUST:
2. Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
3. Bake at 350 degrees for 20 minutes.
4. FILLING:
5. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
6. Stir in 2/3 cup juice.
7. Pour filling over hot crust.
8. Bake at 350 degrees for 20 minutes or until center is set.
9. Cool.
10. TOPPING:
11. Combine flour and sugar in a saucepan.
12. Stir in 1 cup reserved pineapple juice.
13. Bring to a boil, stirring constantly.
14. Boil and stir 1 minute.
15. Remove from heat, fold in pineapple.
16. Cool.
17. Whip cream until stiff peaks form.
18. Fold into topping.
19. Spread carefully over dessert.
20. Refrigerate 6 hours or overnight.
21. Garnish with strawberries.