Instructions: Combine all crust ingredients in a bowl and mix well. Pat into the bottom of a 12-by-8-by-2 inch baking pan. Bake at 350 degrees for 20 minutes.

For filling, beat the cream cheese in a mixing bowl until fluffy. Beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350 degrees for 20 minutes or until center is set. Cool.

For topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute.

Remove from heat, fold in pineapple. Cool. Whip cream until stiff peaks form, fold into topping mixture. Spread carefully over dessert.

Refrigerate 6 hours or overnight. Garnish with strawberries, if desired.

Note: The prep time does not include cooling time for the filling and the topping or the 6-hour-to-overnight refrigeration time before torte is served.

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