Recipe: Lilikoi Chiffon Squares

My long favorite lilikoi chiffon squares!  I can’t believe how long this post was on my old blog.  Even this one has 20+ pictures!  And in the past I didn’t have wordpress so I had to do codes and two different image sizes (thumbnails and full picture!).  Anyway, this recipe is definitely worth posting!  It takes a lot of effort but is soooo worth it.  Warning, graphic heavy post!!


Two sticks of butter.  Game on.


Place all the ingredients in the bowl…


Combine them to create this creamy goodness…


Add the flour and our crust is coming along perfectly…

131023-05Here’s how it looks all combined.  A super buttery shortbread crust.


Press it down into the pan and place it in the pre-heated oven to bake.  This is the only baking you will need to do!


Time to make the whipped cream layer…



Combine everything but the cool whip


Fold in the cool whip after you have mixed the initial ingredients together…


Ready to go!


The crust is baked and ready to go!  Let it cool a bit before adding the layers…


The lilikoi chiffon layer ingredients…



Knox gelatine is rank when you prepare it…lol.


The hardest part…


…is beating those egg whites!  You have to whip them to a peak!  I was pretty tired so this is about the time I gave up…hehe


Fold in the egg whites…


Second layer complete!



Spread the cool whip layer onto the cooled crust…


Then the chiffon layer…


And here’s how it looks after setting in the fridge!


Finished product!!

I’ve made this recipe twice.  These pictures are from the first batch and you can see the clear layers of whipped cream, jello and then the small layer of chiffon on top.  I loved it!  The second time I made it, I must have made it “correctly” because it was only a layer of whipped cream and the entire second layer was chiffon.  I think I prefer the jello layer and a thin layer of chiffon.  Let me know how yours comes out when you make it.  🙂

Lilikoi Chiffon Squares

2 cups flour
1/3 cup sugar
2 blocks margarine

Cream sugar and margarine together, add flour and mix. Press into greased 9 x 13 inch cake pan. Bake at 325 degrees F for about 15 to 20 (it took me about 40!) minutes or until golden brown.

Layer 1:
1 block cream cheese, softened
½ cup sugar
1 teaspoon vanilla
1 container (8 oz.) Cool Whip

Mix cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread on cooled crust.

Layer 2:
8 eggs, separated
¾ cup sugar (add more to reach desired taste)
½ teaspoon salt
1 cup frozen passion fruit (lilikoi) concentrate, thawed
2 pkg Knox gelatin, softened in ½ cup hot water.
1 teaspoon cream of tartar (substitute can be 2 small drops of lemon juice or vinegar)

Combine egg yolks, sugar, salt, lilikoi juice, and gelatin. Cook until almost boiling (do not cook at too high heat, as yolks may curdle). Cool.

Beat egg whites (will beat better at room temperature) with cream of tartar (or lemon juice/vinegar) until stiff (should hold shape; do not over beat as whites may break down to liquid again). Fold gently into lilikoi mixture. Spread over Layer 1. Refrigerate overnight.

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