|vanilla wafer crumbs||1 cup||250ml|
|butter melted||2 Tbsp||30ml|
|light cream cheese softened||
1 pkg (250g)
|crushed pineapple, drained||1 12oz can||1 341ml can|
|icing sugar||2 Tbsp||30ml|
|whipped topping, thawed||1 L||1 L|
Combine first two ingredients and press onto bottom of a 9"/23cm spring form pan.
Place crust in freezer for 15 minutes.
Place cream cheese, cheese, raspberry concentrate and icing sugar in blender or food processor. Beat on high speed until smooth.
Pour into large bowl and fold in thawed whipped topping. Pour over prepared crust.
Freeze until firm (approx. 4 hours).
Remove from freezer 10 minutes before serving.
Cake recipe variation would use chocolate wafer crumbs and frozen concentrated raspberry juice, thawed as ingredient substitutions.
|reserved pineapple juice||1/4 cup||60ml|
|dark or amber rum||1/4 cup||60ml|
|golden corn syrup||2/3 cup||150ml|
|hard margarine or butter||2 Tbsp||30ml|
|maraschino cherries||2/3 cup||150ml|
|can of pineapple tidbits, drained & juice reserved||8 oz||227ml|