Pineapplesquares Recipes

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PINEAPPLE SQUARES



Pineapple Squares image

Pineapple Squares - an old time, no-bake Newfoundland Cookie Bar recipe thats been updated with a bit of a reinvention and a new flavour addition.

Provided by Barry C. Parsons

Categories     Cookies/Dessert

Time 30m

Number Of Ingredients 11

1 2/3 cups graham crumbs
1/3 cup melted butter
3 Tbsp sugar
1/2 cup cream cheese
1/2 cup butter
5 to 6 cups icing sugar
1 tsp vanilla extract
3/4 cup finely diced fresh golden pineapple, well draine
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar

Steps:

  • Measure the graham crumbs into a small bowl and make a small well in the centre.
  • Pour the sugar into the well, then pour the melted butter onto the sugar.
  • Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.
  • Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)
  • Cream together the butter and cream cheese until smooth.
  • Beat in the vanilla extract.
  • Slowly start adding the icing sugar a little at a time.
  • Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.
  • Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels.
  • Spread evenly over the prepared base and chill for several hours or overnight.
  • Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.
  • Store in the fridge until ready to cut and serve.

Nutrition Facts : Calories 124 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie square based on the 9x9 pan. (98 calories if using the 9x13 pan), Sodium 74 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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 :

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

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

PINEAPPLE SQUARES



PINEAPPLE SQUARES image

Categories     Cookies     Fruit     Dessert     Bake

Yield Approximately 35 2" squares - 10-12 servings

Number Of Ingredients 16

Dough:
4 cups flour
4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 cup shortening
2 eggs
1/2 cup milk
1 tsp. vanilla
Filling:
1 can crushed pineapple
1/2 cup sugar
1/2 cup water
1/4 cup corn starch
Topping:
Confectioners sugar

Steps:

  • -Mix flour, baking powder, salt, sugar, shortening together like pie dough. -Add eggs, milk, vanilla to make pie consistency dough. -Divide dough in half. -Roll one and put on cookie sheet. (15.25"x10.25"x.75") -Boil pineapple, sugar, water, cornstarch together. Boil till clear and thickened. -Pour pineapple filling on top of dough on cookie sheet. -Roll other half of dough and put on top of filling. -Bake at 375 degrees until golden brown. (approximately 20-25 minutes) -Cut into squares and top with confectioners sugar.

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 SQUARES



Pineapple Squares image

These squares are so popular in our N. E. Pa. area and are often requested for bake sales. At times more flour, little at a time, may have to be added to make it easier to roll without the dough falling apart. It is a very forgiving dough, though. If you seem to have extra filling left over it may be used to make small tarts using pie crust dough.

Provided by SarikaKisSzentem

Categories     Dessert

Time 2h30m

Yield 24-40 serving(s)

Number Of Ingredients 12

3 (20 ounce) cans crushed pineapple
1 2/3 cups granulated sugar
3 teaspoons minute tapioca
5 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 whole eggs
1 cup butter or 1 cup margarine
3/4 cup milk (start with 1/2 cup milk)

Steps:

  • Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
  • Dough:.
  • In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
  • Add the sugar, salt, baking powder, baking soda and mix well.
  • Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
  • Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
  • Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
  • Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
  • Again, flour surface and roll out other piece of dough and place on top.
  • Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
  • Let cool. Cut into desired squares. May be dusted with confectioners sugar.

PINEAPPLE SQUARES



Pineapple Squares image

A friend of mine from work brought these into work one day. He said they were his grandmother's recipe - Jenny Sharpe 1957. These are very delicious. Enjoy!

Provided by brian48195

Categories     Bar Cookie

Time 1h

Yield 20 serving(s)

Number Of Ingredients 10

1 cup flour
1 teaspoon baking powder
1/2 cup butter
1 egg, well beaten
1 teaspoon milk
1 cup white sugar
2 cups sweetened coconut
1 tablespoon butter
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained

Steps:

  • Base:.
  • Mix ingredients as for pastry - pat into 9 x9 x 2 inch pan.
  • Topping:.
  • Mix topping ingredients together.
  • Pour over pastry.
  • Bake @ 350 40 - 45 minute.

Nutrition Facts : Calories 156.7, Fat 8.1, SaturatedFat 5.6, Cholesterol 34.9, Sodium 81.2, Carbohydrate 20.2, Fiber 0.6, Sugar 14.9, Protein 1.6

MARSHMALLOWY PINEAPPLE SQUARES RECIPE



Marshmallowy Pineapple Squares Recipe image

Whip up this Marshmallowy Pineapple Squares Recipe for a sweet & tangy combo. The pineapple squares recipe features marshmallow cream, JELL-O & pineapples.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 16 servings

Number Of Ingredients 10

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp. sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup boiling water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1 can (8 oz.) crushed pineapple in juice, undrained

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.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 24 g, Protein 2 g

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