Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 can (8 oz) Pillsbury refrigerated crescent dough sheet
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 can (20 oz) pineapple chunks in juice, reserve 1/3 cup juice
DIRECTIONS:
1: Heat oven to 375°F. Spray bottom only of 13×9-inch pan with cooking spray. Unroll dough sheet, and press in bottom of pan. Bake 11 to 13 minutes or until light golden brown and baked through. Remove from oven to cooling rack and cool for at least 10 minutes.
2: Reduce oven temperature to 325°F. In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Add eggs, 1 at a time, beating until just blended. Add 1/3 cup of the reserved pineapple juice to cream cheese mixture and beat until mixed well.
3: Finely chop 1/2 cup of the pineapple chunks and stir into cream cheese mixture. Spread filling evenly over baked crust. Bake 25 to 30 minutes or until filling is set. Cool for 30 minutes on cooling rack then refrigerate about 1 hour or until cooled completely.
4: To serve, cut individual bars or squares then top with remaining pineapple chunks and other toppings of your choice, as desired.
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Darlene’s Tips: You can use pie crust instead of the crescent dough. You could probably use any canned fruit for this recipe or even some frozen fruit or berries. If you don’t have any juice, you could add 1/3 cup of liquid of your choice and experiment.
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