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Pineapple Cream Royale


1-1/2 cups rolled oats
1 cup brown sugar
2 tablespoon flour
1/2 tsp. salt
1/2 cup butter
20 oz. tin crushed pineapple
1 cup whipping cream
1/2 cup chopped pecans

Preheat oven to 350 deg. F. Drain pineapple, reserve juice for other baking. Place rolled oats, sugar, flour, salt and butter in 7x11-inch pan. Leave in oven for 10 minutes. Remove from oven, stir to moisten all ingredients. Remove 1 cup of oats mixture from pan. Spread remainder evenly in bottom of pan, cool. Spread drained pineapple over oats. Sprinkle with 1/2 cup of reserved mixture. Whip cream stiffly, fold in nuts. Spread over oats to make another layer. Sprinkle with remaining oats mixture. Chill for several hours before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.