Pineapple cheesecake squares
1 x Pat in pan crust
2 pkg Cream cheese (8 oz each)
1/2 cup Sugar
2 x Eggs
2/3 cup Unsweetened pineapple juice
1/4 cup Flour
1/4 cup Sugar
1 cup Crsh pineapple(20 oz)drained
1 cup Juice from drained can(save)
1/2 cup Whipping cream
Heat oven to 350deg. Bake crust. Beat cream
cheese in bowl until smooth and fluffy; beat in 1/2
cup sugar and the eggs. Stir in 2/3 cup juice. Pour
cream cheese mixture over hot crust. Bake just until
center is set, about 20 minutes. Cool completely.
Mix flour and 1/4 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

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