Crust
2 blocks butter
1/4 c sugar (brown or confectioners)
1/2 c nuts chopped (optional)
2 c flour
cream butter and sugar well. Stir in flour. Add nuts. Spread crust in 9 X 13 pan. Bake @ 350 for 15 to 20 minutes (till brown). Cool
Filling
2 (8oz) cream cheese
4 T Hawaiian Sun frozen lillikoi juice (concentrate)
1 1/2 c powdered sugar
1 (8oz) cool whip
beat cream cheese; mix in sugar. Add frozen juice and fold in cool whip. pour over crust.
Topping
2 T cornstarch
1/2 c water
1 can lillikoi juice minus the 4 T
Bring juice to a boil. Combine water and cornstarch; stir into juice. Simmer until thick and smooth. Cool. Spread over cream cheese mixture. Refrigerate.
2 blocks butter
1/4 c sugar (brown or confectioners)
1/2 c nuts chopped (optional)
2 c flour
cream butter and sugar well. Stir in flour. Add nuts. Spread crust in 9 X 13 pan. Bake @ 350 for 15 to 20 minutes (till brown). Cool
Filling
2 (8oz) cream cheese
4 T Hawaiian Sun frozen lillikoi juice (concentrate)
1 1/2 c powdered sugar
1 (8oz) cool whip
beat cream cheese; mix in sugar. Add frozen juice and fold in cool whip. pour over crust.
Topping
2 T cornstarch
1/2 c water
1 can lillikoi juice minus the 4 T
Bring juice to a boil. Combine water and cornstarch; stir into juice. Simmer until thick and smooth. Cool. Spread over cream cheese mixture. Refrigerate.
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