| 1 | Note: drain pineapplle; reserving 1 cup juice prepare crust. |
| 2 | Beat cream cheese in medium bowl until smooth and fluff y. |
| 3 | Beat in ?c sugar and the eggs. |
| 4 | Stir in 2/3 c pineappetizersle juice. |
| 5 | Pour cream cheese over hot crust. |
| 6 | Bake just until center is set, about 20 m in. cool completely. |
| 7 | Mix flour and ?c sugar in 2-quart saucepan. |
| 8 | Stir i n 1 cup reserved juice from crushed pineapple. |
| 9 | Heat to boiling over med. heat, stirring constantly. |
| 10 | Boil and stir 1 min. remove from heat, fold in pineappetizersle. |
| 11 | Cool completely. |
| 12 | If not using cool whip ( beat whipping cream in chilled bowl until stiff). |
| 13 | Fold whipped cream or cool whip into pineapple mixture. |
| 14 | Spread carefully over dessert. |
| 15 | Cover loosely and ref. |
| 16 | Until firm. |
| 17 | About 4 hr. |
| 18 | Cut into 3 inch squares. |
| 19 | Makes 12 squares |
