PINEAPPLE BREEZE TORTE
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
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 DREAM DESSERT
Pineapple dream is one of those perfect potluck desserts. Cream cheese, pineapple, whipped cream and graham crackers, yum!
Provided by Amanda Formaro
Categories Desserts
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 300 F.
- Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
- Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
- Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
Nutrition Facts : ServingSize 1 slice, Calories 376 kcal, Carbohydrate 45 g, Protein 2 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 162 mg, Fiber 1 g, Sugar 33 g
PINEAPPLE CHEESE TORTE BY ELLEN
Dozens of readers sent recipes for pineapple tortes in response to a request by Rita Clark, Milwaukee, who wanted a torte with a shortbread crust and a custardlike layer made with crushed pineapple. Kathy Strasser, Tichigan, sent a recipe that she said "sounds similar." "This was a recipe from my late grandma, and when she made it, there wasn't a piece left." Neither recipe had whipped topping as a garnish, but testers agreed it could be used with tasty results.
Yield about 12 servings
Number Of Ingredients 14
Steps:
- Prepare crust and set aside. For filling: Sprinkle gelatin over water and let soften, about 5 minutes. Beat egg yolks lightly and put in top of a double boiler. Add milk, sugar and salt and cook, stirring constantly, over medium heat until mixture thickens to the consistency of a light custard, about 10 minutes. Add reserved gelatin to hot custard mixture and stir to dissolve. Continue to cook another 15 minutes. Transfer to refrigerator and cool completely. Mixture will thicken as it cools. When mixture is cool, add ricotta cheese and vanilla and beat until light and fluffy. In bowl, beat room-temperature egg whites until stiff and dry, then fold into filling mixture. In another bowl, beat whipping cream until stiff and fold in. Fold in pineapple, then transfer mixture to crust-lined pan. Refrigerate overnight. Crust: Preheat oven to 350 degrees. In small saucepan or in microwave oven, melt butter. Add sugar, then crumbs and pat onto bottom of 9-inch springform pan. Bake in preheated oven until brown, about 10 minutes.
PINEAPPLE CHEESE TORTE
Make and share this Pineapple Cheese Torte recipe from Food.com.
Provided by Jamie Lynne
Categories Pineapple
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:.
- Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
- Bake at 350 degrees for 20 minutes.
- FILLING:.
- Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
- Stir in 2/3 cup juice.
- Pour filling over hot crust.
- Bake at 350 degrees for 20 minutes or until center is set.
- Cool.
- TOPPING:.
- Combine flour and sugar in a saucepan.
- Stir in 1 cup reserved pineapple juice.
- Bring to a boil, stirring constantly.
- Boil and stir 1 minute.
- Remove from heat, fold in pineapple.
- Cool.
- Whip cream until stiff peaks form.
- Fold into topping.
- Spread carefully over dessert.
- Refrigerate 6 hours or overnight.
- Garnish with strawberries.
Nutrition Facts : Calories 420.8, Fat 24.5, SaturatedFat 14.2, Cholesterol 104, Sodium 174.5, Carbohydrate 46, Fiber 1.1, Sugar 33.3, Protein 6.4
PINEAPPLE TORTE
Such a quick and easy sheet cake dessert. Our family and guests swore the taste and texture was that of a carrot cake, and yet carrots are not included in the ingredients. This dessert can be thrown together in about 5 minutes and it is so very good, which is surprising due to the few ingredients, and has such basic mixing and baking techniques. A simply perfect dessert to be enjoyed by both the experienced and inexperienced baker.
Provided by Happy Hippie
Categories Dessert
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 9x13" cake pan.
- Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
- Pour into prepared pan.
- Bake for 30 minutes.
- Cool on wire rack.
- Frost with cream cheese frosting.
Nutrition Facts : Calories 296.5, Fat 1.4, SaturatedFat 0.4, Cholesterol 41.3, Sodium 297.1, Carbohydrate 67.5, Fiber 1.7, Sugar 44, Protein 4.6
PINEAPPLE TORTE
Make and share this Pineapple Torte recipe from Food.com.
Provided by Crabbycakes
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350F.
- In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
- Beat with mixer on low speed, then on medium speed for 3 minutes.
- Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
- Cool cakes and cut each layer in half.
- Filling: Combine sugar and flour and place in medium saucepan.
- Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
- Remove from heat and let cool.
- 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
- Remove from heat and add vanilla.
- Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
- Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
- Place third layer on top and fill with remaining pineapple filling.
- Top fourth layer and frost cake top and sides with remaining frosting.
Nutrition Facts : Calories 5883.8, Fat 155.8, SaturatedFat 35, Cholesterol 1113.7, Sodium 4290.4, Carbohydrate 1069, Fiber 10.5, Sugar 889.7, Protein 74.5
PINEAPPLE CHEESE TORTE
Number Of Ingredients 13
Steps:
- 1. Combine KELLOGG'S CORN FLAKES cereal, margarine and sugar in 8 x 8 x 2-inch pan. With back of spoon, press evenly and firmly in bottom of pan to form crust.2. Place cream cheese in mixing bowl. Beat until smooth and creamy. Gradually add sugar and salt. Mix thoroughly. Add eggs, 1 at a time, beating well after each addition. Pour mixture into crust.3. Bake at 375°F about 35 minutes or until center is set. Cool.4. Drain pineapple, reserving syrup. In 1-quart saucepan, mix small amount of syrup with cornstarch until smooth. Add remaining pineapple syrup and lemon juice. Mix well.5. Cook over medium heat until mixture boils, stirring constantly. Cook and stir 1 minute longer. Remove from heat. Stir in pineapple and spread over cooled torte. Place in refrigerator until thoroughly cooled. Cut into squares to serve. Store in refrigerator
Nutrition Facts : Nutritional Facts Serves
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