Reviewed: Jul. 6, 2008

Simply delicious! Rave reviews from every one. I would recommend using a graham cracker crust. Thank you for this great recipe.

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Nadelle


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Reviewed: May 26, 2008

This was a fab recipe. I would, however, make the suggested change by previous reviewer, Kaye Lynn, subbing flour for the cornstarch -- would have perfected this recipe to 5*. That said, there were no complaints by anyone who sampled this square. Received raves from both sides of the fam. Thanks for another keeper!

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CanadiensFan1971

	Cooking Level: Expert Living In: Dartmouth, Nova Scotia, Canada
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Reviewed: May 9, 2008

This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flour taste to the topping and it doesn't have the smooth, pleasing texture it should have. I followed the recipe except used a whole cup of whipped cream in the topping. I will definitely make this again, using corn starch as the thickening agent.

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Kaye Lynn

	Cooking Level: Expert Home Town: Mallard, Iowa, USA Living In: Emmetsburg, Iowa, USA
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Reviewed: May 4, 2008

Soooooo good.

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quincyli

	Cooking Level: Expert Home Town: Keyport, New Jersey, USA Living In: Pensacola, Florida, USA
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Reviewed: Jan. 20, 2008

This recipe is awesome! The hardest thing was waiting for it to chill before we could eat it! :)

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Bubooki

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada
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Reviewed: Jun. 14, 2007

This recipe is delicious! I made it the first time for a summer baby shower, and the light, fruity taste was a perfect treat in the hot weather! Everyone loved it, and there were only crumbs left behind.

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K. McEvoy


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Reviewed: Sep. 21, 2006

Another WOW! from my family. This was so easy. Yes, it is a few steps, but who's counting. I used whole graham crackers placed on the bottom of a 9x13 pan. They made a wonderful crust without the fuss. I will definitely be making this dessert again.

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NCLDSMOM

	Cooking Level: Expert Home Town: Clifton Park, New York, USA Living In: Winston Salem, North Carolina, USA
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Reviewed: May 14, 2006

Everyone at church loved this. I used orange juice instead of pineapple in the filling so I would not have to open another can of pineapple. The pineapple juice in the can is plenty for the topping!

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CHRIS


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Reviewed: Mar. 19, 2006

Yummy! Everyone had seconds on this one!

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Kate S.


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Reviewed: Jan. 18, 2006

This recipe is absolutely scrumptious! I added a few roasted almond slivers to the top for presentation, with the coconut, and it was a huge hit! Spectacular!!

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SCJOHNSON


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Reviewed: Jan. 8, 2006

Yummy yummy! I didn't have heavy cream so I used whipped topping instead. I also added toasted coconut to the top. My husband and I had trouble stopping ourselves from thirds. This is a keeper!

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GINHUNTER

	Cooking Level: Intermediate Home Town: Charleston, West Virginia, USA
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Reviewed: Nov. 28, 2005

Absolutely wonderful! I made it tonight for "girls night at my house", and when they go home with the recipe, you know you have hit a homerun!!

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GAILSEY1

	Home Town: Vero Beach, Florida, USA
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Reviewed: Sep. 9, 2004

this was awsome. do not pack the crust too hard. the top need some yoasted cocnut for better presentation. will make again with this adjustment.

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granny bird


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Reviewed: Jul. 30, 2004

This was pretty good but I thought the crust was too much & there was too much pineapple on the top layer (might cut that in 1/2 if I make again.

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MARYMARKS


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Reviewed: May 26, 2004

This recipe is easy...not that many steps. It was easy because as you bake the bottom, then you make the cheesecake mixture and then bake that off without even shutting off your oven in between. They are a hit with my husband's employees and I make them for family get togethers. Try them and you will see what I mean.

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Paulette Kramer New Jersey


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Reviewed: May 7, 2004

Y'know, this was good, but it came out a little soggy for me. So it was good, but a bit messy. If I was having a guest that really liked pineapple and cheesecake, I might make it again, but otherwise probably won't. Didn't have a good 'shelf life' either.

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BARNKITTY

	Cooking Level: Expert
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Reviewed: Apr. 25, 2004

Have made this recipe for two groups and was asked for the recipe many times. However, the only thing I had a problem with was the extra pineapple juice in the cream cheese. Seemed a shame to buy a whole bottle of pineapple juice just for 2/3 cup. Would definitly recommend this recipe.

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GGM1


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Reviewed: Apr. 19, 2004

Instead of buying pineapple juice I just used orange juice in the cream cheese layer. It worked wonderfully. This dessert was great - took it to a church pitch-in and they raved. Make it the day before and let it set overnight before serving. I am not a huge pineapple fan, but I even enjoyed it!

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FREDRICA2

	Cooking Level: Expert Home Town: Cicero, Indiana, USA Living In: Brookville, Indiana, USA
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Reviewed: Apr. 17, 2004

Wonderful!! the only thing i did different was to mix the flour, conf. sugar and butter into coarse crumbs then mix in the almonds.

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DAGRANDMA


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Reviewed: Apr. 9, 2004

I have been making this recipe for years now. It is great, takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer too! You can also use margarine and chopped almonds or no almonds at all. Sometimes I also use only 1 pck. regular cream cheese and 1 pck. low fat. But this cake is worth every calorie in it!!

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Sabine Germany


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