Creamy Tropical Dessert
Escape to the Tropics whenever you please with this chilled pineapple and kiwifruit delight.
Almond Pastry (See Below)
package (8 ounces) cream cheese, softened
can (20 ounces) crushed pineapple, drained and 1 cup juice reserved
cups whipping (heavy) cream
cups miniature marshmallows
cup kiwifruit slices or strawberries, quartered
Prepare Almond Pastry.
Mix cream cheese, 2/3 cup sugar and the vanilla in large bowl. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Beat whipping cream in chilled medium bowl with electric mixer or high spreed until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 8 hours, but no longer than 48 hours.
Gradually stir reserved 1 cup pineapple juice into cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit. Cut dessert into about 2 1/2-inch squares. Serve with fruit mixture. Immediately refrigerate any remaining dessert after serving