2 c. all-purpose flour
2/3 c. butter, softened
1/2 c. chopped & toasted almonds
1/2 c. powdered sugar

Mix all ingredients with fork until crumbly. Press firmly into bottom of ungreased pan, 13 x 9 x 2 inches. Bake 15 to 20 minutes at 350 degrees. 1/2 c. sugar 2 eggs 2/3 c. unsweetened pineapple juice 1/4 c. all-purpose flour 1/4 c. sugar 1 (20 oz.) can crushed pineapple, well drained (reserve 1 c. juice) 1/2 c. whipping cream

Heat oven to 350 degrees and bake crust. Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture into hot crust. Bake just until center is set, about 20 minutes. Cool completely.

Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup of reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat, fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and until firm, about 4 hours. Cut into 3 inch squares. 12 squares.