Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -CATHY LIGHT |
| \N \N | Recipe-485 crust |
| 2 packs | Cream cheese (8oz); softened |
| ½ cup | Sugar |
| 2 \N | Eggs |
| ⅔ cup | PineAppetizersle juice; unsw |
| ¼ cup | Flour |
| ¼ cup | Sugar |
| 1 can | PineAppetizersle (lrg)-20 oz |
| ½ cup | Whipping cream |
| \N \N | Or Cool whip |
NOTE: drain pineApplle; reserving 1 cup juice Prepare crust. Beat cream cheese in medium bowl until smooth and fluff y. Beat in ½ c sugar and the eggs. Stir in ⅔ c pineAppetizersle juice. Pour cream cheese over hot crust. Bake just until center is set, about 20 m in.
Cool completely. Mix flour and ¼ c sugar in 2-quart saucepan. Stir i n 1 cup reserved juice from crushed pineapple. Heat to boiling over med. heat, stirring constantly. Boil and stir 1 min. Remove from heat, fold in pineAppetizersle. Cool completely. If not using cool whip ( beat whipping cream in chilled bowl until stiff). Fold whipped cream or cool whip into pineapple mixture. Spread carefully over dessert. Cover loosely and ref. until firm. About 4 hr. Cut into 3 inch squares. Makes 12 squares. From: JEAN KUJAWA (GIVEN) 3/27/89 *Brought over for easter