2 (1 lb.) cans chunk pineapple, drained
1 c. sugar
6 tbsp. plain flour
2 c. grated sharp cheese
2 c. Ritz crackers, crushed (1 sleeve)
1 stick butter

In a bowl, combine sugar and flour. In a separate bowl, mix cheese and pineapple (be sure to drain pineapple first). Mix both bowls together and pour into a 1 1/2-quart dish. Crush Ritz crackers on top of mixture. Melt the butter and drip on top of the crackers. Cover and place in fridge overnight. In the AM, place in a cold oven at 350°F and bake for 25 minutes. For a large crowd, double the recipe and cook at 350°F for 40 minutes.