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Caramel Pineapple Dessert

  • Crust:
  • 1 c. butter, softened
  • 1/2 c. sugar
  • 2 c. flour
    Caramel Filling:
  • 2 cans Eagle Brand milk
    Topping:
  • 1 (4 oz.) cream cheese, softened
  • 1 c. Rich's Topping or Cool Whip
  • pineapple pie filling
  • crushed pineapples, drained and optional

Preparation:

Crust: Blend together. Press in baking pan. Bake at 350° for 10 minutes. Cool slightly, then crumble crust in 9x13 pan. Caramel Filling: Cook cans of Eagle Brand milk for 1 hour. (Don't let kettle run out of water or cans will explode.) Spread caramel out of cans on crumbs while still warm. Topping: Beat Rich's topping or use Cool Whip. Stir in cream cheese. Pour on top of caramel. Spread desired amount of pineapple filling over Cool Whip layer. Put crushed pineapples in filling if desired. Delicious!