Scalloped Pineapple 

Mix together first 3 ingredients in medium size sauce pan with the juice from pineapple.
Cook over medium low heat until mixture thickens, stirring constantly.
Turn off heat and add pineapple and cheese to the mixture and stir.
Pour mixture into baking dish and heat in over at 350 (until bubbly- about 30 minutes).

Leslie always doubles the recipe when to a pot lock dinner.

You can also put it in a cooked pie crust.
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