3 1/2 c. (4 oz.) crisp rice cereal, crushed
6 tbsp. butter, melted
1 tbsp. sugar
1 tbsp. cornstarch
1 recipe creamy filling
1 (20 oz.) can crushed pineapple
1/4 c. toasted chopped pecans & toasted pecan halves

CREAMY FILLING:

2 (3 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice

Combine cereal, butter and sugar. Press into bottom of 12" pizza pan. Bake in 350 degree oven 10 minutes. Cool.

CREAMY FILLING: Beat on low with electric mixer until smooth. Spread creamy filling over crust, cover, chill. Combine undrained pineapple and cornstarch. Cook and stir until bubbly. Cook and stir two minutes more. Spread pineapple mixture over cheese layer. Sprinkle chopped pecans in center. Trim edges with pecan halves. Cover and chill. Serves ten.