Light and Creamy Tropical Dessert

Ingredients

• 1.5 cups flour all-purpose
• 1 cup butter softened
• 0.5 cup powdered sugar 
• 0.5 cup slivered almonds finely chopped
• 8 oz cream cheese softened
• 0.7 cup granulated sugar 
• 1 teaspoon vanilla 
• 20 oz dole pineapple tidbits drained canned
• 1.5 cups whipping cream (heavy)
• 2 cups marshmallows miniature
• 1 tablespoon cornstarch 
• 1  papaya peeled seeded cut into pieces
• 1  kiwi fruit peeled cut into pieces

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan.
2. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
3. In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture.
5. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
6. In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows.
7. Serve with fruit mixture. Store covered in refrigerator.