Ingredients:
For the Bars:
1 can (21 oz) peach pie filling
4 large eggs
1 cup unsalted butter, softened
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla essence
For the Cheesecake:
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla essence
Optional Glaze:
2 tablespoons milk
1 cup confectioners’ sugar
1 teaspoon almond or vanilla essence
Instructions:
Preheat oven to 350°F (175°C) and line a 9×13 baking dish with parchment paper.
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla essence.
PISTACHIO PINEAPPLE CAKE
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