Best Pineapple Cherry Squares Recipes

Cherry-Pineapple Squares image

Provided by Nanna D

Categories Bar Cookie

Time 30m

Yield 16 squares, 16 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3 tablespoons icing sugar
3/4 cup butter
1 cup crushed pineapple, with juice
4 ounces maraschino cherries, drained and cut up fine
1/2 cup sugar
2 tablespoons cornstarch, dissolved in a little cool water
1/2 cup desiccated coconut, fine
1 teaspoon almond extract
3 egg whites, beaten stiff
5 tablespoons white sugar

Steps:

Mix flour, icing sugar and butter with hands and press into an 8"square pan.
Bake for 10 to 12 minutes in a 350 degree oven.
Filling: Put pineapple, its juice, cherries, and white sugar in top of double boiler and when hot add cornstarch mixture.
Cook until thick and clear, stirring continuously. Remove from heat.
Add coconut and almond flavouring and spread on top of first mixture.
Topping: Beat as for meringue and spread on top of filling. Bake slowly for 20 minutes in 300 degree oven.

Nutrition Facts : Calories 215.7, Fat 9.5, SaturatedFat 6.2, Cholesterol 22.9, Sodium 78.3, Carbohydrate 31.1, Fiber 0.8, Sugar 20.7, Protein 2.1

Pineapple Cherry Squares image

Provided by Chef mariajane

Categories Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

3/4 cup butter
1 cup flour
3 tablespoons white sugar
1 1/4 cups crushed pineapple, drained
1/2 cup white sugar
1 teaspoon vanilla
1 1/2 cups bottled cherries with juice
3 tablespoons cornstarch
2 egg whites
1/2 cup sugar

Steps:

BASE: Mix all ingredients together., Press into a 7x9-inch pan. Bake 12-15 minutes at 350°F.
MIDDLE: Mix all ingredients together and cook and stir until mixture is thickened. Pour over base,.
TOPPING: Beat ingredients until thickened. Spread over middle and cook at 350F until brown.,.

Nutrition Facts : Calories 292.1, Fat 14, SaturatedFat 8.8, Cholesterol 36.6, Sodium 109.8, Carbohydrate 40.5, Fiber 0.6, Sugar 28.4, Protein 2.3

Pineapple-Cherry Squares image

Number Of Ingredients 11

2 cups pecan shortbread cookie crumbs
3 tablespoons butter or margarine, melted
2 cups powdered sugar
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla extract or liquid coconut flavor
1 cup whipped cream
1 (8-ounce) can crushed pineapple drained
1/2 cup red maraschino cherry chopped, drained
1/2 cup pecans chopped
1 cup coconut shredded
9 red maraschino cherries with stems

Steps:

In a small bowl, mix cookie crumbs and melted butter or margarine until combined. Press evenly in a 9 x 9 x 2-inch baking pan.In a small mixer bowl at low speed, beat powdered sugar, butter or margarine and vanilla extract or coconut flavor until blended. Beat at medium-high speed for 2 minutes or until light and fluffy. Carefully spread mixture over crumb layer.In a small mixer bowl at medium speed, beat cream until stiff. Fold in pineapple, chopped cherries and pecans. Carefully spread over butter mixture. Sprinkle with coconut. Press lightly into pineapple layer. Cover and chill at least 4 hours or overnight.To serve, cut into squares and top each with a cherry.

Nutrition Facts : Nutritional Facts Serves