-CATHY LIGHT Recipe-485 crust 2 pk Cream cheese (8oz) — softened
1/2 c Sugar
2 Eggs
2/3 c PineAppetizersle juice — unsw
1/4 c Flour
1/4 c Sugar
1 cn PineAppetizersle (lrg)-20 oz
1/2 c Whipping cream
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 1/2 c sugar and the eggs. Stir in 2/3 c pineAppetizersle juice. Pour cream cheese over
hot crust. Bake just until center is set, about 20 m in. Cool completely. Mix flour and 1/4 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