2 (8 oz. each) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. Dole unsweetened pineapple juice
1/4 c. Gold Medal all-purpose flour
1/4 c. sugar
1 (20 oz.) can Dole crushed pineapple, well drained (reserve 1 c. juice)
1/2 c. whipping cream
Pat in Pan Crust (see recipe in this book)

Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple 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 quart saucepan. Stir in 1 cup reserved 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 about 5 inch squares. 12 squares.