TROPICAL ESCAPE SOFT PINEAPPLE CRUMBLE BARS
In need of a tropical pineapple dessert? Look no further than these pineapple bars! There's an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling!
Provided by Averie Sunshine
Categories Bars & Blondies
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
- To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
- Reserve 3/4 cup of this mixture; set aside.
- Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
- Bake for 10 minutes. While crust bakes, make the filling.
- In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
- Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
- Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
- Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
- Bake for about 35 minutes, or until edges and top are set.
- Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 304 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 28 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PINEAPPLE COCONUT BARS
A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.
Provided by Mary Younkin
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
- Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
- Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
- Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!
Nutrition Facts : Calories 238 kcal, Carbohydrate 27 g, Protein 2 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 35 mg, Sodium 102 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
TROPICAL PINEAPPLE & CREAM BARS
Whisk away on a tropical vacation without even leaving the house. The flavors of our Tropical Pineapple & Cream Bars take you away to a great place.
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
- Meanwhile, beat cream cheese, sugar and coconut extract until blended. Add remaining egg; mix well.
- Spread cream cheese mixture over crust; top with pineapple. Sprinkle with coconut, nuts and reserved crumb mixture.
- Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TROPICAL PINEAPPLE CREAM PIE
Steps:
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved.
- Beat cream cheese in large bowl with mixer until creamy. Gradually add gelatin, mixing well after each addition. Stir in pineapple, rum extract and 1 cup COOL WHIP.
- Sprinkle 2 Tbsp. each coconut and nuts onto bottom of crust; cover with pineapple mixture.
- Refrigerate 3 hours or until firm.
- Top remaining COOL WHIP, coconut and nuts before serving.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
TROPICAL PINEAPPLE BANANA ICE CREAM
I've made this many times and it always comes out perfectly rich and delicious. Garnish it with some slices of banana and a drizzle of chocolate sauce...whipped cream isn't bad on it either!
Provided by Geema
Categories Frozen Desserts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the evaporated milk, lemon juice, sugar, cream, banana, pineapple with reserved juice an the while milk.
- Freeze the mizture in an ince-cream freezer according to the manufacturer's instructions.
- Makes about 1 quart.
Nutrition Facts : Calories 262.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 34.3, Sodium 35.4, Carbohydrate 43.8, Fiber 0.7, Sugar 39.6, Protein 2.8
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