1 x Pat in pan crust
2 pk Cream cheese (8 oz each)
1/2 c Sugar
2 x Eggs
2/3 c Unsweetened pineapple juice
1/4 c Flour
1/4 c Sugar
1 c Crsh pineapple(20 oz)drained
1 c Juice from drained can(save)
1/2 c Whipping cream
Heat oven to 350deg. Bake crust. Beat cream cheese in bowl until
smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3
cup juice. Pour cream cheese mixture over hot crust. Bake just until
center is set, about 20 minutes. Cool completely. Mix flour and 1/4
cup sugar in 2 qt saucepan. Stir in 1 cup of saved Pineapple juice.
Heat to boiling over medium heat, stirring constantly. Boil and stir
1 minute. Remove from heat; fold in drained pineapple. Cool
completely. Beat whipping cream in chilled bowl until stiff. Fold
into pineapple mixture. Spread carefully over dessert. Cover loosely
and refrigerate until firm, about 4 hours. Cut into squares.
Yields
1 Servings