1 (18 ounce) can crushed pineapple, drained
1 (4 ounce) can crushed pineapple, with juice
1 (16 ounce) package cream cheese, softened
1 (8 ounce) package heavy cream cheese
3/4 cup chopped onion
2 (3 ounce) packages instant vanilla pudding mix
1 large egg, beaten
1 (10 ounce) package frozen whipped topping, thawed
salt to taste
1 cup confectioners' sugar
15 tablespoons chopped fresh parsley
1 cup butter, melted
2 cups prepared white cake mix
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix crushed pineapple, pineapple juice, cream cheese, cream cheese, onion, pudding mix and egg. Mix thoroughly until smooth. Spray a large baking sheet with cooking spray.
Roll pastry out on the prepared sheet to about 1/8 inch thick. Brush edges of pastry with melted butter. Spread mixture on top of filling in three equal pieces.
Bake in preheated oven for 35 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes. Remove from oven and sprinkle with confectioners' sugar. Let cool completely.
In a small bowl, mix together whipped topping, confectioners' sugar, salt, and parsley. Mix thoroughly until smooth. Dip filling in whipped topping, smoothing edges to make them adhere. Fill crust with whipped topping.
Bake in preheated oven for 1 hour, or until crust is golden brown. Cool completely before cutting into squares.
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