Idaho Potato Cake
INGREDIENTS:
-Pat-In-The-Pan Crust: 2/3 c Unsweetened pineapple
1 c All-purpose flour -juice
1 1/4 c Confectioners' sugar -Pineapple Topping:
1/4 c Finely chopped almonds 1/4 c All-purpose flour
1/3 c Butter or margarine, 1/4 c Sugar
-softened 1 cn (20 ounces) crushed
-Filling: -pineapple, juice drained
2 pk (8 ounces each) cream -and reserved
-cheese, softened 1/2 c Whipping cream
1/2 c Sugar -Fresh strawberries,
2 Eggs -optional
-Pat-In-The-Pan Crust: 2/3 c Unsweetened pineapple
1 c All-purpose flour -juice
1 1/4 c Confectioners' sugar -Pineapple Topping:
1/4 c Finely chopped almonds 1/4 c All-purpose flour
1/3 c Butter or margarine, 1/4 c Sugar
-softened 1 cn (20 ounces) crushed
-Filling: -pineapple, juice drained
2 pk (8 ounces each) cream -and reserved
-cheese, softened 1/2 c Whipping cream
1/2 c Sugar -Fresh strawberries,
2 Eggs -optional
Combine crust ingredients; pat into the bottom of a 12-in. x 8-in. x 2-in. baking dish. Bake at 350! for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350! for 20 minutes or until center is set. Cool. For topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries if desired.
Yield: 12-16 servings.
Yield: 12-16 servings.