2 eggs
1 1/4 cups butter, softened
1 cup white sugar
1 (6 ounce) can crushed pineapple with juice
2 cups fresh pineapple with juice
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 (11 ounce) package Pecan Sand Cookies
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large bowl, beat eggs, butter, sugar and pineapple with juice until fluffy. Beat in the crushed pineapple, pineapple with juice, cream cheese and pecans. Pour mixture into prepared pan.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing from pan. Cool completely before transferring to a 9 inch springform pan. Cover and refrigerate for at least an hour before removing from pan.