PINEAPPLE FILLING:

1 (#2 size) can unsweetened crushed pineapple
1 c. sugar
2 tbsp. butter
2 eggs, well beaten
2 tbsp. cornstarch

CHEESE FILLING:

2 (8 oz.) pkgs. cream cheese
1 c. sugar
1 egg, well beaten
1 tsp. vanilla

DOUGH:

2 1/2 c. flour
4 egg yolks
4 tbsp. cream
1/2 lb. butter
1 cake yeast
2 tbsp. sugar
1 egg white wash

PINEAPPLE FILLING: Mix ingredients in saucepan and cook until thickened. Set aside to cool.

CHEESE FILLING: Mix ingredients until smooth; set aside.

DOUGH: Liquify cake yeast with sugar and cream. Cut butter into flour as for a pie crust. Add beaten egg yolks and yeast mixture to flour. Mix well.

Divide dough in half. Roll one half to fit the bottom of a 9"x13" pan (can also use a jelly roll pan for a thinner version). Pat dough well into corners. Put cheese filling on top of dough. Spread pineapple filling over cheese. Roll out other half of dough and put it on top of pineapple filling. Brush top with egg white wash. Put aside to raise for 2 hours. Bake at 350 degrees for 45 minutes. 12 servings.