Pat in the pan crust (recipe follows)
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice (Dole)
1/4 c. flour
1/4 c. sugar
1 (20 oz.) can crushed Dole pineapple, drained (reserve 1 cup juice)
1/2 c. whipping cream

Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes, in 350 degree oven. Cool completely.

Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in reserved 1 cup pineapple juice. Heat to boiling over medium heat; stirring constantly. Boil and stir 1 minute. Remove from heat; fold in 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 3 inch squares. Makes 12 squares.