Summary
Yield | |
---|---|
Source | Terri Williams (1987) |
Prep time | 30 minutes |
Cooking time | 25 minutes |
Total time | 55 minutes |
Ingredients
1 1⁄2 c
sifted flour 1⁄2 c
sugar 1 c
butter or margarine (softened) 3⁄4 c
chopped walnuts 1 cn
crushed pineapple (8 oz.) 1 pk
cream cheese (8 oz., softened) 1⁄2 c
powdered sugar 1 cn
fruit cocktail (17 oz., drained)Instructions
Combine flour and sugar; cut in butter. Stir in nuts. Press into bottom of lightly greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Drain pineapple, reserving 1 tablespoon juice. Combine reserved juice, cream cheese and powdered sugar. Beat until fluffy. Fold in fruit. Spread over crust. Chill overnight. 12 to 15 servings. Dessert holds well several days.