PINEAPPLE SQUARES

People have been asking for years for the old version of this Pineapple Squares recipe but I have been reluctant to post one because I just don’t make them the old way any more. This is my attempt to fix what was a pretty flawed recipe, I think.

The old recipe I had seemed to be the same one that appeared in many church ladies cookbooks in the province years ago. The squares were particularly sweet with canned pineapple mixed int creamed butter frosting which contained a raw egg. Not really a recipe I’d dare to post nowadays.

What was with that raw egg anyway? It of ten caused the frosting to split and then the juice from canned pineapple made it even worse. There had to be a better way, and that egg was the first thing that had to go.

Ingredients

• For the graham crumb crust
• 1 2/3 cups graham crumbs
• 1/3 cup melted butter
• 3 Tbsp sugar
• For the pineapple frosting cetre
• 1/2 cup cream cheese
• 1/2 cup butter
• 5 to 6 cups icing sugar
• 1 tsp vanilla extract
• 3/4 cup finely diced fresh golden pineapple well draine
• Vanilla Whipped Cream for the top
• 1 cup whipping cream
• 1 tsp vanilla extract
• 3 tbsp icing sugar
• US Customary - Metric

Instructions

1. To prepare the graham crumb base
2. Measure the graham crumbs into a small bowl and make a small well in the centre.
3. Pour the sugar into the well, then pour the melted butter onto the sugar.
4. Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.
5. .............................

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