Wednesday, June 30, 2010


2 cans - 20 oz pineapple chunks

6 TBLS self rising flour

1 C sugar

2 C sharp cheddar cheese - shredded ( I sometimes use white cheddar)

1 C crushed Ritz crackers - (I usually use a lot more)

1/2 C melted butter


Drain pineapple - Save 6 TBLS of juice.

Combine sugar, flour, juice and mix well.

Mix butter and cracker crumbs and spoon over mixture.

bake at 350 degrees for 20-30 minutes.

Serve warm.

This fills a generous 9 x 9 pan. IF you double you can place in a 9 x 13 glass dish.

{Recipe from Sue DiGioia}

No comments:

Post a Comment