| 1 | Butter a 9x13" baking pan. |
| 2 | Set oven rack in center of oven and preheat to 350°F. |
| 3 | Beat butter and sugar until fluffy. |
| 4 | Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together. |
| 5 | Press mixture on bottom of buttered pan and bake for 20 minutes or until golden. |
| 6 | Cool completely. |
| 7 | (if using a food processor, process until ingredients are a coarse mixture. |
| 8 | For pudding, beat egg yolks and set aside near stove. |
| 9 | Whisk the sugar, flour and milk in amdeium saucepan until free of lumps. |
| 10 | Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil. |
| 11 | Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well. |
| 12 | Continue to cook 1-2 minutes, stirring constantly, until thick. |
| 13 | Pour pudding into bowl and add vanilla nd butter, stirring until butter melts. |
| 14 | If pudding has lumps, pour through a large, fine-mesh strainer. |
| 15 | Chill, with plastic wrap pressed directly on surface of pudding, until ready to use. |
| 16 | Beat cream cheese, sugar, vanilla and lemon juice just to blend. |
| 17 | In seperate bowl, whip 1 cup cream to medium-stiff peaks. |
| 18 | Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese. |
| 19 | Set aside. |
| 20 | Whip 1 ?cups cream, sugar and vanilla to stiff peaks. |
| 21 | Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce. |
| 22 | Spread pudding over pineapple; spread whipped cream evenly over pudding. |
| 23 | Chill well. |
| 24 | To make glaze, melt chocolate and butter over low heat, stirring until smooth and completely melted. |
| 25 | Remove from heat, stir in vanilla. |
| 26 | Drizzle in zigzags across cake"s surface. |
