Crust:

2 c. flour
2/3 c. butter, softened
1/2 c. powdered sugar

Mix all ingredients in bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13 x 9 inch pan. Bake until set, 15 to 20 minutes at 350 degrees.

2 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
1/4 c. flour
1/4 c. sugar
2/3 c. Dole pineapple juice
1/2 c. whipping cream
1 can (20 oz.) crushed pineapple, drained, reserve 1 cup

Beat cream cheese 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 at 350 degrees. Cool completely.

Mix flour and 1/4 c. sugar in pan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Remove from heat, and fold in pineapple.

Cool completely. Beat whipping cream in chilled bowl until stiff. Fold in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.