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2 (20 oz.) cans pineapple tidbits, drained
6 tbsp. flour
2 c. shredded cheddar cheese
1 c. sugar
1/2 c. melted butter
1 c. crushed Ritz crackers

Drain pineapple, reserve 1/2 cup juice, Mix sugar and flour together then stir in pineapple juice. Toss pineapple and cheese; pour sugar, flour and juice mixture over the pineapple and cheese mixture; stir well.

Crush Ritz crackers and mix with melted butter. Spread over casserole. Grease Pyrex pan before pudding pineapple mixture in it. Bake at 350 degrees for about an hour or until it browns real well. Serves 8 to 12 or more.

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