Yield: 1 Servings
|1 x||Pat in pan crust|
|2 packs||Cream cheese (8 oz each)|
|⅔ cup||Unsweetened pineapple juice|
|1 cup||Crsh pineapple(20 oz)drained|
|1 cup||Juice from drained can(save)|
|½ cup||Whipping cream|
Heat oven to 350deg. Bake crust. Beat cream cheese in bowl until smooth and fluffy; beat in ½ cup sugar and the eggs. Stir in ⅔ cup juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and ¼ cup sugar in 2 qt saucepan. Stir in 1 cup of saved Pineapple juice.
Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in drained 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 squares.