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Pineapple cream cheese cookies


Cortland, United States
 over 6 years ago

Years ago, in home ec. our teacher had us make pineapple cream cheese cookies. It was super simple, using crushed pineapple and cream cheese of course. They weren't dry or doughy and they weren't mushy. They were soft and chewy and had a really good flavor. I had the recipe and lost it adn have been looking for it ever since. I'm afraid to make up a recipe myself and it suck!! Does anyone know of a similar recipe?


Belleville, United States
 over 6 years ago


2 sticks butter
1 (8 oz.) pkg. cream cheese
2 c. flour
1 (18 oz.) can pineapple
2 c. sugar

Mix butter, cream cheese and flour; blend. Cut thick
pineapple and sugar and cook until thick.
Blend 2 sticks of butter, 1 (8 ounce) package of cream
cheese and 2 cups flour to make crust. Roll into balls and
flatten, put the pineapple on it and cover like a pie. Makes
40. Bake at 350 degrees for 25 minutes.



1 Tbsp. cornstarch
1 1/2 c. sugar
9 oz. can crushed pineapple,
3 large eggs
1/2 c. cream
1/2 c. pecans, chopped
1 tsp. sugar and cinnamon
1 (8-inch) pie shell, unbaked
fresh grated lemon rind
1 tsp. vanilla
8 oz. pkg. cream cheese,

Add cornstarch to 1/2 cup sugar; stir into pineapple,
juice included. Bring to a boil, stirring constantly, until
thick and clear. (Add lemon rind, if desired.) Set aside to
cool. In blender, put eggs, 1/2 cup sugar, cream, vanilla and
soft cream cheese; blend until smooth. Spread cooled pineapple
on bottom of an unbaked 8-inch pie shell; pour cheese custard
over this. Deflect custard with a wooden spoon or spatula so
as not to dig a hole in pineapple. Sprinkle pecans on top,
then 1 teaspoonful of sugar mixed with a dash of cinnamon over
nuts. Bake for 10 minutes at 400 degrees. Reduce heat to 325 degrees and
bake 40 to 45 minutes until golden brown and puffed in middle.



8 1/4 oz. can crushed
1 c. (8 oz.) Cool Whip
8 oz. pkg. cream cheese
Stella D'Oro Anginetti cookies

Prepare Anginetti by slicing off tops. Hold aside.
Drain crushed pineapple leaving a little juice. Mix whipped
topping and cream cheese together in a bowl for about 1 minute
at medium speed. Add crushed pineapple and blend all three
ingredients for about 1 minute at low speed. Drop filling from
tablespoon on to bottom layers of cookies. Replace tops.
Refrigerate puffs until ready to serve. Filling should be
enough to fill about 2 packages cookies.



1 yellow cake mix
1 instant vanilla pudding
(3 oz.)
8 oz. cream cheese
9 oz. Cool Whip
20 oz. crushed pineapple

Mix pudding with 1 cup milk. Refrigerate until cold.
Bake cake in jelly roll pan, 12 x 15-inches, at 350 degrees for 25
minutes. Cool. Leave cream cheese at room temperature; beat
cheese until creamy. Add Cool Whip and pudding to cream cheese
mixture. Mix together. Drain pineapple. Put pineapple on top
of cooled cake and top with cream cheese mixture. You may put
walnuts or coconut on top.



2/3 c. butter or margarine
1 1/4 c. brown sugar,
2 eggs
1 (15 1/4 oz.) can crushed
pineapple, drained, reserve
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. all-purpose flour
1/2 c. chopped nuts, optional

6 Tbsp. butter or margarine
1 1/2 c. powdered sugar,
3 to 4 Tbsp. pineapple juice

Cream butter with brown sugar; add eggs and beat until
fluffy. Stir in the pineapple, soda, baking powder, vanilla
and salt. Mix well. Add the flour and blend well. Stir in
nuts until evenly blended. Drop by small spoonfuls on greased
baking sheet. Bake at 375 degrees for 10 to 12 minutes or until
golden around the edges.
Meanwhile, brown the butter for the glaze in a saucepan
over medium heat. Stir in the powdered sugar and enough of the
reserved pineapple juice to make a smooth drizzly glaze. Cool
cookies. Use a spoon to spread on the glaze. Makes 4 1/2
dozen cookies.