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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A tasty dessert. Ingredients:
2 cups all-purpose flour |
1 cup butter, softened |
1/2 cup icing sugar |
1/2 cup shredded coconut |
2 (20 ounce) cans pineapple chunks in juice, drained |
1/4 cup cornstarch |
1/4 cup granulated sugar |
1/2 teaspoon cinnamon |
maraschino cherry |
1 (8 ounce) can sliced pineapple, in own juice, drained |
Directions:
1. Preheat oven to 350F degrees. Spray cookie pan with vegetable pan spray. Combine flour, butter, confectioners' sugar and coconut in large bowl until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Press remaining crumb mixture into prepared pan. Bake 10 to 14 minutes or until edges begin to brown.
2. Meanwhile, place pineapple in food processor fitted with steel blade or blender container. Cover; process until smooth (2-3 minutes). Spoon mixture into 2-quart saucepan; stir in cornstarch, sugar and cinnamon. Cook over medium heat, stirring occasionally until mixture comes to a boil (6-7 minutes). Continue boiling 1 minute stirring constantly until thickened.
3. Gently spread filling to within 1/4 of edge of baked crust. Crumble reserved crumb mixture over filling. Bake 18-20 minutes or until lightly browned. Cool completely.
4. Cut into bars. Garnish with maraschino cherries and a wedge of sliced fresh or canned pineapple if desired.
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