Pineapple Cream Bars
- YIELDS
- 25 bars
- COOK TIME
- 1 Hr 10 Min
Enjoy a creamier taste of the tropics with our recipe for Pineapple Cream Bars. These dessert bars will whisk you away to an island paradise with just one bite, and since this recipe makes so many, why not take a few friends along with you?
What You'll Need
- CRUST AND TOPPING
- 1 1/2 cup all-purpose flour
- 1/4 cup Splenda
- 1/8 teaspoon salt
- 1 1/2 stick cold margarine, cubed
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- FILLING
- 2 eggs
- 1/2 cup low-fat sour cream
- 1/3 cup all-purpose flour
- 1/2 cup Splenda
- 1 (20-ounce) can crushed pineapple, drained well
- COCONUT DRIZZLE
- 1/2 cup confectioners' sugar
- 1 tablespoon skim milk
- 1/2 teaspoon coconut extract (optional)
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, combine Crust and Topping ingredients; beat until crumbly. Reserve 1 cup crumb mixture and set aside. Press remaining mixture into baking dish and bake 15 minutes.
- In a large bowl, whisk eggs, sour cream, remaining flour, and remaining Splenda. Stir in pineapple. Spread filling over crust and sprinkle with reserved crumb mixture.
- Bake 55 to 60 minutes, or until center is set and top is golden. Let cool.
- In a small bowl, mix confectioners' sugar, milk, and coconut extract, if desired. Drizzle over cake and cut into bars.