2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
2/3 c. pineapple juice (unsweetened)
1/4 c. all-purpose flour
1/4 c. sugar
1 (20 oz.) can crushed pineapple, well drained (reserve 1 c. juice)
1/2 c. whipping cream
1 already made graham cracker crust

Heat oven to 350 degrees. Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup juice. Pour cream cheese mixture over HOT crust. Bake just until center is set, 20 minutes. Cool.

Mix flour and 1/4 cup sugar in saucepan. Stir in 1 cup reserved pineapple juice. Heat to boil, stirring constantly. Boil and stir 1 minute. Remove from heat, 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 4 hours. Makes 12 squares.