DESSERTS:

Ultimate Pineapple Cheesecake: Decadent, very decadent!
{ Not approved by Weight Watchers! }

1 cup graham cracker crumbs
2 tablespoons   sugar
1/4  cup butter -- melted
4  ounces  cream cheese -- softened
1 cup sugar
4 eggs
1 tablespoon vanilla
1/4 teaspoon salt
Pineapple Glaze:
8 3/4  ounces crushed pinapple -- undrained
1/2 Cup sugar
3 tablespoons  cornstarch
1 egg -- beaten
1 tablespoon    butter

Combine crumbs, 2 T sugar, butter.  Mix well, press in bottom of 9 inch springform pan.  Beat cream cheese with mixer until fluffy.  Gradually add  1 c. sugar, mixing well.  Add eggs, one at a time, beating well.  Stir in  vanilla and salt.  Bake at 350°F for 50 minutes.  Let cool to room temperature  on rack. Refrigerate several hours. Yield: 10 to 12 servings.

Pineapple Glaze:

Drain, reserve juice of pineapple.  Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice.  Cook over low heat until thick.  Add egg, butter, cook 2 minutes.  Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups.

Fluffy Pineapple Cheesecake: No Baking!!!

2 packages  Lady Fingers (unfilled)
2 packages Cream cheese (8 oz size)
1 20 ounce Can of Crushed Pineapple
1/4 Cup Sugar
16 ounces Cool Whip

Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady fingers. Put Cream cheese, sugar and 1/2 can pineapple in bowl and mix with electric mixer about 1 1/2 minutes.  Add rest of pineapple and mix well. Fold in all of Cool Whip.  Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving. NOTE: This takes just a few minutes to put together and needs no cooking or baking.