Pear Streusel Pudding Cake 2010 Dessert Kiosk

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Pear Cake
1/4 cup cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg
1/4 cup heavy cream
1 1/2 teaspoons melted butter
3/4 roll of prepared sugar cookie dough
1 cup prepared vanilla pudding
1 can pear halves in fruit juice, drained and thinly sliced
1 cup streusel topping (below)

1. Using a paddle, mix cream cheese, sugar, and flour until smooth. Do not whip. Add egg, and mix until smooth. Add heavy cream and butter, mixing until smooth.
2. Press dough into the bottom and halfway up sides of a 9 ” tart or pie pan with removable bottom. Spread the vanilla pudding on top of dough evenly. Pour cream cheese mixture over vanilla pudding.
3. Evenly placed pairs on top. Sprinkle streusel topping over pears.
4. Bake for 50 minutes to 1 hour, or until cake feels firm to the touch and streusel is golden. Refrigerate for at least six hours, or overnight. Bring to room temperature before slicing.

Streusel Topping
1 cup flour
1/2 cup sugar
1/2 stick of butter, melted

Combine flour and sugar in a medium bowl. Add butter. Mix with a fork until large crumbs form.

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