Pineapple Yum Yum Cake
Ingredients:
1 yellow cake mix
1 large pkg. cream cheese, softened
1 20 oz. can crushed pineapple with juice
1 large pkg. instant vanilla pudding
3/4 cup milk
Directions:
Mix and bake yellow cake as directed on box. Bake in Jelly Roll (cookie sheet) pan. While cake is baking mix together the remain ingredients: cream cheese, crushed pineapple, pudding, and milk. Pour on top of baked cake and chill in fridge. Serve with Cool Whip on top.
Submitted by Pam
Tarts Shells
MIX: 1 cup and 3 tbls. butter or margarine - softened
1 cup sugar
ADD: 1 egg
3 tbls. heavy cream or can milk
Beat together until creamy
ADD: 3 1/3 cups flour (add more if sticky, should be like sugar cookie dough)
1 tsp. almond extract
Press dough into tart forms or tart tins (muffin tins or individual metal jello molds can be used) The dough should be about 1/4 to 1/8 in. thick. If too thick they will be too soft and hard to get out of mold. Too thin, it will break easily. You have to experiment a little. Bake at 325 to 350 until golden brown, about 15 min. Let tarts cool before you try to get them out of molds. Then gently pry out with thin knife, sometimes they just fall out. I also place molds on wax paper and spray with pam before baking so they don't stick. The tarts freeze very well. You can layer them in a oblong container with wax paper inbetween. They thaw out in minutes. You can use any filling you want.
Submitted by Pat
Cream Cheese Filling
BEAT TOGETHER
1 8 ounce pkg. cream cheese (softened)
1 can sweetened condensed milk
ADD and BEAT TOGETHER UNTIL SMOOTH
1/3 cup lemon juice (for a key lime flavor, add lime juice)
1/4 tsp. vanilla
Pour into graham cracker crust or tart shells and chill.
Submitted by Pat
