4 cups milk
2 teaspoons vanilla extract
1 pinch salt
3 tablespoons unsalted butter
1/2 cup buttermilk
1 cup white sugar
2 eggs, lightly beaten
1 (8 ounce) can crushed pineapple, with juice
1 (6 ounce) container frozen whipped topping, thawed
Beat milk, 1 teaspoon vanilla, and salt in medium bowl until smooth. Blend milk mixture with melted butter and buttermilk and season with salt and pepper. Add sugar, eggs, and pineapple juice. Pour mixture into prepared crust. Chill for one hour before removing from pan.
To make the frosting: To make the frosting: In a medium bowl, stir together 1 cup sugar and 3 tablespoons butter until blended. Add flour, 1/2 cup at a time, until just powdered. When a smooth dough has formed, turn and spread on pan. Chill until slightly firm.
Lightly grease and flour another 8-inch cake pan. Divide the base of the dough in half, forming rosettes and small balls about the size of miniature golf balls. Spread each ball on the prepared pan and freeze until firm.
Using an electric mixer, beat batter until firm. Gradually stir thawed frozen dough between two sheets of wax paper or greased wire rack. Continue to freeze 1 hour, then turn out onto wire rack and chill again.
To make the fruit bars: Using an electric mixer, beat 1/2 cup margarine and 1 tablespoon white sugar until smooth and creamy. Gradually stir in egg yolk mixture, and place over whipping cream until just combined. If necessary, trim edges with scissors. Line bar pan with waxed paper. Chill until firm. Cut into wedges.
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