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Ingredients
- 1 c. Unsalted Butter
- 2 Tbsp. Sugar
- 2 c. Flour
- 3 x Egg Yolks
- 1/2 c. Sugar
- 1/4 c. Flour
- 2 c. Lowfat milk
- 2 tsp Vanilla Extract
- 2 Tbsp. Unsalted Butter
- 8 ounce Cream Cheese, very soft
- 1/2 c. Sugar
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1 c. Cream
- 1Â 1/2 c. Cream
- 3 Tbsp. Powdered Sugar
- 8 ounce Can Crushed Pineapple,
- Â Â Liquid removed
- 1 jar Caramel or possibly Chocolate
- Â Â Sauce
- 2 ounce Semi-Sweet Chocolate
- 2 Tbsp. Unsalted Butter
- 1Â 1/2 tsp Vanilla Extract
Directions
- Butter a 9x13" baking pan. Set oven rack in center of oven and preheat to 350F. Beat butter and sugar till fluffy. Add in flour, at low speed in mixer, blend till mix is pebbly and can be pressed together. Press mix on bottom of buttered pan and bake for 20 min or possibly till golden brown. Cold completely. (If using a food processor, process till ingredients are a coarse mix.
- For pudding, beat egg yolks and set aside near stove. Whisk the sugar, flour and lowfat milk in a medium saucepan till free of lumps. Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil.
- Remove from heat and whisk a little bit of the warm, thick pudding into the beaten egg yolks then pour the yolk mix back into the pudding, whisking really well. Continue to cook 1-2 min, stirring constantly, till thick.
- Pour pudding into bowl and add in vanilla nd butter, stirring till butter melts. If pudding has lumps, pour through a large, fine-mesh strainer.
- Chill, with plastic wrap pressed directly on surface of pudding, till ready to use.
- Beat cream cheese, sugar, vanilla and lemon juice just to blend. In seperate bowl, whip 1 c. cream to medium-stiff peaks. Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese. Set aside.
- Whip 1 1/2 c. cream, sugar and vanilla to stiff peaks.
- Spread crust with cream cheese mix, top with pineapple, then caramel or possibly chocolate sauce. Spread pudding over pineapple; spread whipped cream proportionately over pudding. Refrigeratewell.
- To make glaze, heat chocolate and butter over low heat, stirring till smooth and completely melted. Remove from heat, stir in vanilla. Drizzle in zigzags across cake's surface.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2544g | |
| Calories 6993 | |
| Calories from Fat 4089 | 58% |
| Total Fat 466.93g | 584% |
| Saturated Fat 285.32g | 1141% |
| Trans Fat 0.0g | |
| Cholesterol 1285mg | 428% |
| Sodium 1413mg | 59% |
| Potassium 3081mg | 88% |
| Total Carbs 647.65g | 173% |
| Dietary Fiber 19.2g | 64% |
| Sugars 377.77g | 252% |
| Protein 89.1g | 143% |
