FIRST LAYER:

3 oz. box Cook & Serve vanilla pudding (not instant)
1 (20 oz.) can crushed pineapple with juice

Preheat oven to 350°F. Use 13x9-inch pan.

In medium size saucepan mix together vanilla pudding and crushed pineapple over medium heat, stirring constantly, cook till boiling and thickened. Put aside to cool.

Note: This will be first layer you put on crust when cooled.

CRUST:

1/2 cup (1 stick) butter, softened
6 tbsp. sugar
1 egg
1/4 cup hot milk
2 1/2 cups all-purpose flour
1 tsp. baking powder

In mixing bowl add butter, sugar, egg, hot milk (I put in microwave for 30 to 45 seconds), flour and baking powder. Mix well till it comes together in a ball. Using you hands carefully spread over bottom of 13x9-inch ungreased pan and up 1/2 to 3/4 way up the sides. Spread cooled pineapple and pudding mixture on top of crust.

TOP LAYER:

2 (8 oz. ea.) pkgs. cream cheese, softened
8 tbsp. sugar
2 tsp. all-purpose flour
4 eggs (add one at a time)
juice of a small lemon
3 cups milk
1 tsp. vanilla

In large mixing bowl add softened cream cheese, sugar, flour, eggs (add one at a time), juice of a small lemon, milk and vanilla. Mix together till blended. Add on top of pineapple and pudding mixture.

Bake at 350°F for 1 hour.

Submitted by: Janet Capell