Best Pineapple Breeze Torte Recipes

PINEAPPLE BREEZE TORTE

Pineapple Breeze Torte image

This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. -Barbara Joyner, Franklin, Virginia

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 packages (3 ounces each) soft ladyfingers, split
FILLING:
1 package (8 ounces) fat-free cream cheese
3 ounces cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
TOPPING:
1/3 cup sugar
3 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained

Steps:

Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.

Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE BREEZE TORTE

Pineapple Breeze Torte image

This looks so cute with the ladyfingers standing up all around the cake. You can add a couple of small wedges of pineapple on plate for decoration.

Provided by Brenda Newton

Categories Cakes

Time 35m

Number Of Ingredients 10

Ingredients

1 pkg fat free cream cheese (8 oz.)
1 pkg (3 oz.) cream cheese, softened
1/3 c sugar
2 tsp vanilla extract
1 carton (8oz) frozen reduced-fat whipped topping, thawed
3 pkg (3oz. each) ladyfingers, split
TOPPING
1/3 c sugar
3 Tbsp cornstarch
1 can(s) (20 oz.) pineapple, unsweetened, crushed, undrained

Steps:

1. In a large mixing bowl, beat the cream cheeses, sugar, and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edges of an ungreased 9" springform pan.
2. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers and then rest of cream cheese mixture.
3. Mix the topping heat in sauce pan until thicken. Cool. Pour over cream cheese layer. Refrigerate a couple of hours or until ready to serve. Place on cake plate with pineapple wedges to decorate or a sprig of mint.