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1
Preheat the grill to medium heat.
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2
Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes.
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3
Serve with ice cream and caramel topping on top of Cream Cheese Shortcakes.
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4
Garnish with fresh mint, if desired.
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5
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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6
In a large bowl, combine the flour, sugar, baking powder, and salt.
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7
Using a food processor or pastry cutter, cut in the butter until the mixture is crumbly.
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8
Add the cream cheese, stirring to combine, then add the heavy cream, stirring just until the dry ingredients are moistened.
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9
On a lightly floured surface, roll out the dough to 3/4-inch thickness.
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10
Cut the dough with a 2 1/2-inch round cutter, rerolling as necessary.
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11
Arrange the shortcakes on the prepared baking sheet and bake until lightly browned, about 13 to 15 minutes.
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12
Remove from the oven and cool completely before serving.
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13
Yield: 10 shortcakes
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14
Prep Time: 20 minutes
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15
Cook Time: 13 to 15 minutes
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16
Ease of preparation: easy
