PINEAPPLE CHEESE TORTE

Pineapple Cheese Torte image

This light and yummy pineapple dessert looks prettiest when it's garnished with fresh strawberries. I serve this cool dessert at summer picnics or family get-togethers. It's a hit anytime of year! - Diane Bradley, Sparta, Michigan

Provided by Taste of Home

Time 55m

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

PAT-IN-THE-PAN CRUST:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup finely chopped almonds
1/3 cup butter, softened
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs
2/3 cup unsweetened pineapple juice
PINEAPPLE TOPPING:
1 can (20 ounces) crushed pineapple
1/4 cup all-purpose flour
1/4 cup sugar
1/2 cup heavy whipping cream
Fresh strawberries, optional

Steps:

In a bowl, combine crust ingredients until blended; pat into a greased 11x7-in. baking dish. Bake at 350° for 20 minutes. In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs. Stir in juice. Pour over hot crust. Bake for 25 minutes or until center is set. Cool on a wire rack. , For topping, drain pineapple, reserving 1 cup juice. Set pineapple aside. In a small saucepan, combine flour, sugar and reserved pineapple juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened and bubbly. Remove from the heat; fold in pineapple. Cool. , In a small bowl, beat cream until soft peaks form; fold into topping. Carefully spread over top. Refrigerate for 6 hours or overnight. Garnish with strawberries if desired.

Nutrition Facts : Calories 218 calories, Fat 13g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.