Pineapple Cream Squares

Crust:
1 ½ sticks butter (12 tablespoons)
1 cup chopped pecans
2 tablespoons sugar
1 ½ cup all-purpose-flour

Filling:
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
1 (16 ounce) containers cool whip, thawed

Topping:
1 (15 ounce) can crushed pineapple (do not drain)
4 tablespoons all-purpose-flour
4 tablespoons sugar


Directions:
1. Place the butter in a 9x13 inch baking pan and put in the microwave for 2 minutes or until butter is melted. Add flour, sugar and pecans and mix well. Press the mixture into the bottom of baking pan. Bake in preheat oven at 350 degrees F for 28 minutes.


2. Meanwhile, in a medium sauce pan add pineapple, flour and sugar and mix well. Place the sauce pan on the stove and cook on over low heat about 10-12 minutes or until thick, stir constantly. Remove from the stove and let cool, set aside.

3. After the crust are cooled, beat cream cheese, confectioners’ sugar and cool whip together until smooth.

4. Spread cream cheese mixture evenly over the cooled crust. Pour the cooled pineapple mixture on the top of the filling mixture; refrigerate until set, about an hour. Cut into squares and serve.

This recipe is from Amy Coyle. Thank you for sharing your great recipe.