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Light and Creamy Tropical Dessert
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Prep Time:
15 minutes
Total Time:
5 hours
Indulge in a luscious and refreshing creamy fruit dessert.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup butter or margarine, softened
  • 1/2 cup powdered sugar
  • 1/2 cup finely chopped slivered almonds
  • 1 package (8 oz) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
  • 1 1/2 cups whipping (heavy) cream
  • 2 cups miniature marshmallows
  • 1 tablespoon cornstarch
  • 1 papaya or mango, peeled, seeded and cut into pieces
  • 1 kiwifruit, peeled, cut into pieces
Instructions:
  • Preheat oven to 400°F. Using an electric mixer on low speed, combine flour, butter, and powdered sugar in a large bowl for 1 minute, scraping the bowl constantly. Switch to high speed and beat for about 2 minutes until creamy. Gently fold in almonds. Press the mixture evenly into the bottom of an ungreased 13x9-inch pan. Bake for 12 to 15 minutes until the edges turn golden brown. Allow it to cool completely for about 30 minutes before serving.
  • Combine cream cheese, granulated sugar, and vanilla in a large bowl using a spoon. Set aside 1/2 cup of pineapple, then fold the rest into the cream cheese mixture.
  • Beat the whipping cream in a chilled medium bowl with an electric mixer until stiff peaks form, then gently fold it together with the marshmallows into the cream cheese mixture. Spread this luscious filling over the crust, chill in the refrigerator for at least 4 hours (but not more than 48 hours) until perfectly set.
  • In a 1-quart saucepan, combine cornstarch with 1 cup of reserved pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Continue cooking and stirring for 2 more minutes. Allow to cool completely for about 30 minutes. Gently mix in 1/2 cup reserved pineapple, papaya, and kiwifruit. Cut the dessert into 5 rows by 3 rows before serving with the fruit mixture. Store covered in the refrigerator.

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