Ingredients
- 2 eggs
- 1 pat in crust (pan)
- 240 ml juice from (drained)
- 160 ml unsweetened pineapple juice
- 150 gr sugar
- 120 ml whipping cream
- 32 gr flour
- 2 packages cream cheese
Heat oven to 350deg. Bake crust. Beat cream cheese in bowl until smooth and fluffy; beat in half cup sugar and the eggs. Stir in two third cup juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and quarter cup sugar in 2 litre 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.
