Pineapple Squares with Toasted Coconut

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Delightful pineapple squares featuring a flaky pastry crust, a sweet fruit filling, and a creamy frosting topped with toasted coconut. A wonderful treat for any gathering.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	1 hour	None	12 servings

---

🔪 Key Equipment

• Mixing bowl
• Saucepan
• Baking pan

---

Ingredients

Pastry

Measurements	Ingredients	Prep / Notes
5 cups	Sifted flour	Sifted
2 cups	Crisco and oleo	Combined shortening and margarine
1/2 cup	Cold water	Chilled
2 tsp	Salt	Standard

Filling

Measurements	Ingredients	Prep / Notes
2 cans	Crushed pineapple	Drained slightly
1 cup	Sugar	Granulated
4 tbsp	Corn starch	Standard

Frosting

Measurements	Ingredients	Prep / Notes
2 cups	Confectioners sugar	Sifted
1 pkg (3 oz)	Cream cheese	Softened
1/4 cup	Milk	Standard
As needed	Toasted coconut	For sprinkling

---

Instructions

Step 1: Making the Pastry and Filling

1. Mix well 5 cups sifted flour, 2 cups crisco and oleo, 1/2 c. cold water, and 2 tsp salt to form the pastry dough.
2. In a separate saucepan, combine 2 cans crushed pineapple, 1 cup sugar, and 4 tbsp corn starch. Boil till thick, stirring constantly until the mixture reaches a thick, jam-like consistency.

Step 2: Assembling and Baking

3. Roll pastry for top and bottom. Place the bottom crust in the pan, spread the filling in the center, and cover with the top crust.
4. Bake at 350° for 1 hr or till browned, until the crust is golden and flaky.

Step 3: Frosting

5. Mix 2 cups confectioners sugar, 1 pkg (3 oz) cream cheese, and 1/4 c. milk together until smooth, then spread over the cooled pastry.
6. Sprinkle generously with toasted coconut before serving.

---

💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh.

---

Original Recipe Scan