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Reviewed: Jun. 22, 2008

These went over well at the tropical-themed party I brought them to. I made them according to the recipe, except I added a dash of nutmeg and red pepper to the cream cheese mixture. I give only four stars because the pineapple made the roles a bit hard to work with, and the finished product didn't hold a round shape very well.

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Cocinera

	Cooking Level: Intermediate
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Reviewed: Jun. 5, 2008

These are delicious. There is no need to look for special cream cheese, I use an 8 oz block of regular cream cheese at room temperature so it will mix well with the pineapple. After you roll up the tortillas, refrigerate for an hour or two. This sets up firmer so your pinwheels won't get mushy and are easy to slice.

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Kaye Lynn

	Cooking Level: Expert Home Town: Mallard, Iowa, USA Living In: Emmetsburg, Iowa, USA
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Reviewed: Jun. 5, 2008

I have to say that I really liked these! I did use regular cream cheese and just put the pineapple on top of it, didnt mix it in. I think using pineapple cream cheese would be too much. And make sure you really drain your pineapple. Very yummy!

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Mrs.Williams

	Cooking Level: Intermediate Living In: Ventura, California, USA
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Reviewed: Jan. 8, 2008

Yum! I actually found the pineapple cream cheese, however, I spread that on the tortillas, and placed the crushed pineapple on top of that rather than mixing the two in a spread. To combat the fear of soggy tortillas, I drained the pineapple in a collander, then spread it out on paper towels and gently blotted everything to soak up more juice. To really hold everything together, I made them a day ahead and refridgerated overnight. They were still bland though, but not bad. Thanks.

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{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Dec. 2, 2007

I coulnd't find the whipped pineapple cream cheese, so I used regular cream cheese. I drained the pineapple as much as I could. I put them in the refrigerator for 5 hours before I cut them up. However, the pinwheels did turn out quite mushy - maybe next time I will use Lebanese bread instead of the tortila. The kids really enjoyed them though. I will make them again.

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Nikooy

	Cooking Level: Intermediate Living In: Sydney, New South Wales, Australia
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Reviewed: Oct. 27, 2007

The whipped pineapple cream cheese was not available at our local grocery. I substituted regular whipped cream cheese mixed with the well-drained crushed pineapple. I used Virginia ham and refrigerated the tortilla rolls overnight before slicing them. I took them to BUNCO night where they were a big hit.

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Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Reviewed: Oct. 13, 2007

These were so good! I made sure I drained the pineapple well before mixing it into the cream cheese and being careful not to overstuffand I let them in the refrigerator for several hours rolled in plastic wrap. I didn't set them out until the last minute so the cream cheese wouldn't warm up and only put out half of the recipe at a time because of the warm weather. They were not mushy at all. Using regular cream cheese instead of whipped might help if you are worried about them being too soft.

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Sue

	Cooking Level: Expert
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Reviewed: Oct. 1, 2007

Well, I tried, but this wasn't the hit at my party. The complaints were that they were "mushy." Thanks anyhow Doris

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DORIE43

	Cooking Level: Intermediate Living In: Latrobe, Pennsylvania, USA
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