Pineapple Citrus Cream Squares Recipes

LEMON CREAM SQUARES

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

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.

PINEAPPLE DESSERT SQUARES

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.

CREAMY PINEAPPLE-PECAN DESSERT SQUARES

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.

PINEAPPLE CITRUS CREAM SQUARES RECIPE - (4.4/5)

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.

COOL & CREAMY PINEAPPLE SQUARES

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.

LEMON-PINEAPPLE DESSERT SQUARES

Steps:

• In large bowl, mix gelatin and boiling water until gelatin is completely dissolved.
• In 2 cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture.
• Refrigerate until thickened but not set; about 45 minutes.
• Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.
• Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-inch glass baking dish.
• Spoon half of gelatin mixture evenly over cake pieces. Repeat layers.
• Cover tightly with plastic wrap, refrigerate until set, about 1 hour.
• Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.

CHOCOLATE PINEAPPLE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Set aside.
• Cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, salt and cinnamon; blend into the creamed mixture. Divide batter into separate bowls. Mix the melted chocolate into one half and the drained crushed pineapple to the other. Spread the chocolate batter evenly into the prepared pan, then spread the pineapple batter over the top of that.
• Bake for 30 to 35 minutes in the preheated oven. Cool in the pan on a wire rack.

PINEAPPLE SQUARES

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.

MARSHMALLOWY PINEAPPLE SQUARES RECIPE

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
• Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.

NIF'S PINEAPPLE SQUARES

Steps:

• Cream together butter and sugar in a large bowl. Add egg yolks and mix well.
• Sift together flour, baking powder and salt. Add to the creamed mixture, mixing well.
• Press into an 8" x 8" cake pan (lightly greased or sprayed with nonstick spray). Cover with pineapple.
• Beat the egg whites until stiff; add the sugar and coconut. Spread over the pineapple.
• Bake at 350F for 30 minutes. Cool and cut into squares.