2 pkg. cream cheese, soft (8 oz.)
1/2 c. sugar
2 eggs
2/3 c. pineapple juice
1/4 c. flour
1/4 c. sugar
1 can (20 oz.) crushed pineapple
1/2 c. whipping cream

PAT IN THE PAN CRUST:

2 c. flour
2/3 c. butter
1/2 c. 10X sugar

Mix all ingredients in bowl until crumbly. Press in pan evenly bake at 350 degrees for 15-20 minutes until set beat cream cheese until smooth, beat in 1/2 cup of sugar and the eggs. Stir 2/3 cup of pineapple juice. Pour cream cheese. Mix over hot crust. Bake until center is set about 20 minutes.

Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup pineapple juice. Heat to boiling stirring. Boil and stir 1 minute. Remove and fold in pineapple. Cool completely. Beat whipping cream until stiff. Fold into pineapple mixture. Spread over dessert cover and chill 4 hours.