Pineapple Cheesecake Squares

Directions

Heat oven to 350℉ (180℃).

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 quart 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.