Pineapple Tin
BASE
Combine corn flakes with butter and mix until crumbs are well coated and moist. Press
3/4 mixture into base of 7 in x 11 in slice tin.
Using electric mixer beat cream cheese until soft. On low speed, gradually add condensed milk and lemon juice mixing until smooth. Fold in pineapple then pour the filling over the chilled base.
Sprinkle top with remaining crumbs and refrigerate until filling is firm. Slice into 20 squares.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 54 | ||
Calories from Fat: 54 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 43.2mg | 1 % | |
Potassium 4.3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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