-----------------------------------CRUST----------------------------------- 1 c Unsalted Butter 2 tb Sugar 2 c Flour ---------------------------VANILLA PUDDING LAYER--------------------------- 3 Egg Yolks 1/2 c Sugar 1/4 c Flour 2 c Milk 2 ts Vanilla Extract 2 tb Unsalted Butter -----------------------------CREAM CHEESE LAYER----------------------------- 8 oz Cream Cheese, very soft 1/2 c Sugar 1 ts Vanilla Extract 1 ts Lemon Juice 1 c Cream ----------------------------WHIPPED CREAM LAYER---------------------------- 1 1/2 c Cream 3 tb Powdered Sugar --------------------------PINEAPPLE CARAMEL LAYER-------------------------- 8 oz Can Crushed Pineapple, Drained 1 Jar Caramel or Chocolate Sauce ------------------------------CHOCOLATE GLAZE------------------------------ 2 oz Semi-Sweet Chocolate 2 tb Unsalted Butter 1 1/2 ts Vanilla Extract Butter a 9x13" baking pan. Set oven rack in center of oven and preheat to 350øF. Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together. Press mixture on bottom of buttered pan and bake for 20 minutes or until golden. Cool completely. (If using a food processor, process until ingredients are a coarse mixture. For pudding, beat egg yolks and set aside near stove. Whisk the sugar, flour and milk in amdeium saucepan until free of lumps. Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil. Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well. Continue to cook 1-2 minutes, stirring constantly, until thick. Pour pudding into bowl and add vanilla nd butter, stirring until butter melts. If pudding has lumps, pour through
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