6 tablespoons butter, softened

5 tablespoons sugar

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 egg

2 to 3 tablespoons whole milk

Filling:

1 can (20 ounces) unsweetened crushed pineapple

2 packages (8 ounces each) cream cheese, softened

2/3 cup sugar

2 tablespoons all-purpose flour

5 eggs, separated

2 tablespoons lemon juice

2 teaspoons vanilla extract

Whole milk

In a large bowl, combine butter and sugar. Combine flour and baking powder in separate bowl then add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball.Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish.

Place pineapple in a strainer over a large glass.  Press pineapple with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside.

In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined.In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon.

Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving. Yield: 12-15 servings