1 1/2 lbs. cream cheese
1 stick unsalted sweet butter, softened
5 oz. sugar
1/4 oz. Knox gelatin
1 can (#2) crushed pineapple (drain and retain juice)
1/2 pt. heavy cream, whipped

In a mixer, cream cheese, butter and sugar for 5-7 minutes until it has a fluffy consistency.

In a saucepan, over low heat, dissolve gelatin in pineapple juice, stirring with a wooden spatula until just lukewarm. Stir crushed pineapple and warmed juice into the cream cheese mixture. Add whipped cream and mix well.

Coat a 10 inch springform pan with melted butter, dust with crushed Zwieback or crushed flakes. Pour the cream cheese mixture. Add whipped cream and mix well.

Coat a 10 inch springform pan with melted butter, dust with crushed Zwieback or crushed flakes. Pour the cream cheese mixture into the pan. Refrigerate overnight.

When ready to serve, remove springform (to remove, first run a hot knife along the inside of the ring). Cut slices with a knife dipped in hot water. This recipe could be easily made up in 2 smaller springforms. (Half the size of the large one.) Yields 14-16 slices.