4 (8 oz.) pkgs. cream cheese
2 (20 oz.) cans crushed pineapple (drained)
2 c. sugar
1 1/2 tsp. vanilla

Mix well and let stand.

DOUGH:

2 1/2 c. flour
2 sticks butter
1/4 c. warm milk
1/4 c. warm water
2 pkgs. dry yeast (or 1 cake)
4 egg yolks
1 tbsp. salt
1 egg white
Crushed nuts

Make a yeast mixture of 1/4 cup warm water, 1/4 cup warm milk, 2 packages yeast and 1 tbsp. sugar. Set aside.

Mix 2 1/2 cups flour, 2 sticks butter and 1 tsp. salt. Add flour, beaten egg yolks and yeast mixture. Mix well. Divide dough in half.

Roll first half out and place on 12x15 greased cookie sheet. Spread filling. Cover with other half of dough. Brush egg white over dough. Sprinkle with granulated sugar and ground nuts.

Let rise 30 minutes for thin crust or 1 hour for thick crust. Bake at 350 degrees for 30 minutes. Freezes well.