The original recipe didn’t give time. Original recipe by Mizz Tucker.
Pineapple-Cream Cheese Filling
20 oz crushed pineapple in juice
1 1/4 cup sugar, divided
3 tablespoons cornstarch
8 oz cream cheese
1 large egg yolk
1 tablespoon lemon juice
Bring pineapple and 1 cup sugar to boil. Meanwhile, mix cornstarch with a little water to make a medium thick mixture; pour into the boiling pineapple mixture. Cook until thickened and clear; remove from heat and cool.
Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice, stir well. Swirl cream cheese mixture into cooled pineapple mixture.