Hello! As you all know, I have always been the dessert maker in the family for our Sunday dinner meals.
My family, brothers Vernon, Jim and Tom along with their kids, and Mom, would all have a sit-down family dinner on Sundays. We’d be in Mom’s kitchen around her table talking about our week and keeping up with the family.
Our jokes and pokes at each other were classic, and since my brother Jim and I share a birthday (which happens to be today — June 20), it seems our personalities are so much alike.
He always said, “I’m the best looking one in the family, and you are Mom’s favorite,” which has been an ongoing joke between us for years and still today. Looking back on this, what a special time it was for us.
Here is yet another one of my favorite desserts. I have always made this one in the summertime, because it just feels like a summer dessert. It sure seemed that everyone loved this one. I hope you do also.
Pineapple Cheesecake Squares
First, the crust:
-2 cups flour
-2/3 cup butter
-1/2 cup finely chopped almonds
-1/2 cup confectioners’ sugar
Mix the above ingredients well and pat in a 9-by-13 inch pan and bake at 350 degrees Fahrenheit for 15 minutes.
Second, the filling:
-2 (8 oz) packages of softened cream cheese
-1/2 cup sugar
-2/3 cup pineapple juice
Mix well and pour over the cooled crust and bake 20 minutes just until the center is set.
Third, the topping:
-1/4 cup flour
-1/4 cup sugar
-1 (20 oz) can of crushed pineapple, drained — reserve juice
-1 cup of pineapple juice
Mix sugar and flour together first to avoid lumps. Then, whisk the flour/sugar mix with the pineapple and pineapple juice.
Cook and stir for one minute. This will start to thicken. Cool completely then stir in one tub of cool whip.
Now spread over the cooled filling and refrigerate. Enjoy!