Pineapple Cream Bars Recipes

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PINEAPPLE CREAM BARS



Pineapple Cream Bars image

Enjoy a creamier taste of the tropics with our recipe for Pineapple Cream Bars. These dessert bars will whisk you away to an island paradise with just one bite, and since this recipe makes so many, why not take a few friends along with you?

Provided by Ginsburg Enterprises

Categories     Bar Cookies

Number Of Ingredients 16

CRUST AND TOPPING
1 1/2 cup all-purpose flour
1/4 cup Splenda
1/8 teaspoon salt
1 1/2 stick cold margarine, cubed
__BLANK__
FILLING
2 eggs
1/2 cup low-fat sour cream
1/3 cup all-purpose flour
1/2 cup Splenda
1 (20-ounce) can crushed pineapple, drained well
COCONUT DRIZZLE
1/2 cup confectioners' sugar
1 tablespoon skim milk
1/2 teaspoon coconut extract (optional)

Steps:

  • Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  • In a large bowl, combine Crust and Topping ingredients; beat until crumbly. Reserve 1 cup crumb mixture and set aside. Press remaining mixture into baking dish and bake 15 minutes.
  • In a large bowl, whisk eggs, sour cream, remaining flour, and remaining Splenda. Stir in pineapple. Spread filling over crust and sprinkle with reserved crumb mixture.
  • Bake 55 to 60 minutes, or until center is set and top is golden. Let cool.
  • In a small bowl, mix confectioners' sugar, milk, and coconut extract, if desired. Drizzle over cake and cut into bars.

FLAKY PINEAPPLE BARS



Flaky Pineapple Bars image

I clipped this out of a newpaper years ago. The recipe is yellow with age. These are so flaky and delicious. Hope you like them.

Provided by Nanny Annie

Categories     Bar Cookie

Time 55m

Yield 70 squares, 70 serving(s)

Number Of Ingredients 8

4 cups flour
1 lb butter or 1 lb margarine
1 cup sour cream
1 teaspoon vanilla
3 cups drained crushed pineapple
1 cup sugar
3 tablespoons cornstarch
confectioners' sugar

Steps:

  • Cut butter or margarine into flour with pastry blender or two knives.
  • Add sour cream and vanilla.
  • Mix well and refrigerate 2 hours.
  • Meanwhile, cook pineapple, sugar, and cornstarch over medium heat stirring constantly until thick and clear.
  • Preheat oven to 325 degrees.
  • Roll out half of the dough and place in the bottom of a jellyroll pan.
  • Add cooled filling and spread over dough.
  • Cover with remaining rolled out dough.
  • Bake at 325 degrees for 55 minutes or until golden brown.
  • Sprinkle with confectioners sugar.
  • Cut in 70 squares.
  • Refrigerate if not used within a short period of time.

Nutrition Facts : Calories 97.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.7, Sodium 49.2, Carbohydrate 10.4, Fiber 0.3, Sugar 4.5, Protein 0.9

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