Pat-in-the-Pan Crust (below)
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. Dole unsweetened pineapple juice
1/4 c. all-purpose flour
1/4 c. sugar
1 can (20 oz.) Dole crushed pineapple, well drained, reserve 1 c. juice
1/2 c. whipping cream

Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in the 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. Cool completely.

Mix flour and the 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely.

Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into about 3-inch squares. 12 squares.