Pineapple Citrus Cream Squares Recipe 445

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PINEAPPLE CITRUS CREAM SQUARES RECIPE - (4.4/5)



Pineapple Citrus Cream Squares Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 9

2 (4-serving-size) packages lemon-flavored gelatin
2 cups boiling water
1 cup cold water
1 (20-ounce) can crushed pineapple, drained, with 1 cup juice reserved
2 teaspoons grated orange peel
1 1/2 cups grated carrot
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 (8-ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Add cold water, reserved pineapple juice, and orange peel; mix well. Chill 15 to 20 minutes, or until slightly thickened. Stir in pineapple and carrot. Pour into a 9- x 13-inch baking dish. Chill 1 hour. In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and spread evenly over pineapple gelatin mixture. Cover and chill at least 4 hours, or until firm. Notes When ready to serve, garnish with orange slices.

PINEAPPLE SQUARES



Pineapple Squares image

My grandmother always kept this cake in the freezer for unexpected company. A nice change of dessert from the usual bar or square recipe. Garnish with icing sugar sprinkled over the top if desired.

Provided by the4taals

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter
¼ cup milk
1 egg
1 teaspoon vanilla extract
¼ cup butter
2 (8 ounce) cans crushed pineapple, drained and juice reserved
2 tablespoons white sugar
¼ cup cornstarch
½ cup all-purpose flour
¼ cup butter
1 teaspoon vanilla extract
⅓ cup white sugar

Steps:

  • Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
  • Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
  • Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
  • Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
  • Scrape filling onto the bottom dough in the baking pan and smooth out.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
  • Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
  • Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 22.4 g, Cholesterol 28.3 mg, Fat 8.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 97.2 mg, Sugar 10.9 g

LEMON CREAM SQUARES



Lemon Cream Squares image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 15 squares

Number Of Ingredients 7

One 18.25-ounce box lemon cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg
16 ounces cream cheese (recommended: Philadelphia) softened
1/3 cup sugar
One 3-ounce box lemon or lime gelatin (recommended: Jell-O)
2 eggs

Steps:

  • Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
  • For lemon layer:
  • In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
  • For top layer:
  • In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
  • Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
  • Indoor:
  • Preheat oven to 350 degrees F.
  • Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.

CREAMY LEMON SQUARES



Creamy Lemon Squares image

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  • Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
  • Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
  • Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g

PINEAPPLE DREAM SQUARES



Pineapple Dream Squares image

Make and share this Pineapple Dream Squares recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
2 1/2 cups graham wafer crumbs
1/2 cup butter, softened
1 1/2 cups icing sugar
2 egg yolks
2 cups whipped cream
1 1/2 cups crushed pineapple, drained

Steps:

  • Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert.
  • Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.
  • Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.
  • Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.
  • Refrigerate at least 1/2 hour before serving.

Nutrition Facts : Calories 480.9, Fat 30.1, SaturatedFat 17.4, Cholesterol 119.6, Sodium 344.3, Carbohydrate 51.9, Fiber 1.1, Sugar 38.2, Protein 3.3

HAWAIIAN DREAMS PINEAPPLE SQUARES 1968



Hawaiian Dreams Pineapple Squares 1968 image

This is similar to most of the pineapple square recipes here on zaar. I have had this recipe for years now, and decided to save it here.

Provided by andypandy

Categories     Bar Cookie

Time 1h15m

Yield 16-20 squares

Number Of Ingredients 10

1/2 cup room temperature butter
1/2 cup brown sugar
1/2 teaspoon vanillla extract
1 1/2 cups cake flour
1 cup well drained crushed pineapple
1/4 cup melted butter
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded coconut

Steps:

  • base:.
  • Cream the 1/2 cup butter with the brown sugar and vanilla.
  • Mix in the cake flour, combining well.
  • Press into a ungreased 9 inch square pan.
  • Bake at 375 degrees for 15 minutes, until golden brown.
  • Remove and cool.
  • Filling:.
  • Spread well drained 1 cup crushed pineapple over the cooled cooked base.
  • Beat well together the melted butter with the granulated sugar, egg vanilla and coconut.
  • Spread this mixture evenly over the pineapple.
  • Return to oven at 375 degrees and bake for 25 to 30 minutes.
  • Remove and then cool completely in pan.
  • Cut into squares.

PINEAPPLE CHEESECAKE SQUARES



Pineapple Cheesecake Squares image

This recipe requires a little more time because of the refrigeration required, but it's not difficult and the results are well worth it!

Provided by SUZYL

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 5h10m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
½ cup confectioners' sugar
½ cup sliced almonds
⅔ cup butter
2 (8 ounce) packages cream cheese, room temperature
½ cup white sugar
2 eggs
⅔ cup unsweetened pineapple juice
¼ cup all-purpose flour
¼ cup white sugar
1 (20 ounce) can crushed pineapple, drained with juice reserved
½ cup heavy cream, whipped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
  • While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
  • Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 35.1 g, Cholesterol 84.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 13.1 g, Sodium 149.9 mg, Sugar 19.6 g

COOL & CREAMY PINEAPPLE SQUARES



Cool & Creamy Pineapple Squares image

Layers of graham crackers and creamy pineapple filling are topped with a dreamy whipped topping in this no-bake make-ahead dessert recipe. Just follow the 3 simple steps in this Cool & Creamy Pineapple Squares recipe and you'll be on your way to dessert heaven.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 12 servings

Number Of Ingredients 6

9 low-fat graham crackers
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup cold fat-free milk
1 can (20 oz.) pineapple tidbits, well drained
3/4 cup plain nonfat yogurt
1-1/2 cups thawed COOL WHIP LITE Whipped Topping

Steps:

  • Cover bottom of 13x9-inch pan with graham crackers, breaking as necessary to fit.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pineapple and yogurt; spoon over crackers. Spread gently to completely cover crackers; top with COOL WHIP. Cover.
  • Refrigerate 4 hours before serving.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PINEAPPLE DESSERT SQUARES



Pineapple Dessert Squares image

Expect to hand out the recipe when you bring this cheesecake dessert along to your next gathering. Crushed pineapple gives it a fun, tropical twist.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-15 servings.

Number Of Ingredients 16

6 tablespoons butter, softened
5 tablespoons sugar
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 egg
2 to 3 tablespoons whole milk
FILLING:
1 can (20 ounces) unsweetened crushed pineapple
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons all-purpose flour
5 eggs, separated
2 tablespoons lemon juice
2 teaspoons vanilla extract
Whole milk
Ground cinnamon

Steps:

  • In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball., Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside., In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined., In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon. , Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving.

Nutrition Facts :

CREAMY PINEAPPLE-PECAN DESSERT SQUARES



Creamy Pineapple-Pecan Dessert Squares image

Enjoy this delicious creamy pineapple dessert with added nutty and crunchy flavor of pecans -perfect for a refreshing treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 18

Number Of Ingredients 12

3/4 cup boiling water
1 box (4-serving size) sugar-free lemon-flavored gelatin
1 cup unsweetened pineapple juice
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup shredded coconut
1/4 cup chopped pecans
3 tablespoons butter or margarine, melted
1 package (8 oz) fat-free cream cheese
1 container (8 oz) fat-free sour cream
1/4 cup sugar
1 can (8 oz) crushed pineapple in juice, undrained

Steps:

  • In large bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Refrigerate about 30 minutes or until mixture is syrupy and just beginning to thicken.
  • Meanwhile, in 13x9-inch (3-quart) glass baking dish, toss cracker crumbs, 1/4 cup sugar, the coconut, pecans and melted butter until well mixed. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture in bottom of dish.
  • In medium bowl, beat cream cheese, sour cream and 1/4 cup sugar with electric mixer on medium speed until smooth; set aside.
  • Beat gelatin mixture with electric mixer on low speed until foamy; beat on high speed until light and fluffy (mixture will look like beaten egg whites). Beat in cream cheese mixture just until mixed. Gently stir in pineapple (with juice). Pour into crust-lined dish; smooth top. Sprinkle reserved 1/2 cup crumb mixture over top. Refrigerate about 4 hours or until set. For 18 servings, cut into 6 rows by 3 rows.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 12 g, TransFat 0 g

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