2 vanilla cookie crust recipes
1/2 c. finely chopped and toasted almonds
16 oz. nonfat cream cheese
1/2 c. fructose
2 egg replacers
2/3 c. unsweetened pineapple juice
1/4 c. all-purpose flour
6 packets Equal
20 oz. unsweetened crushed pineapple, well drained (reserve 1 c. juice)
1 c. nonfat sugar free whipped cream

CRUST: Add almonds to crust recipes. Press into 9x13x2 inch pan. Bake 15 minutes at 350 degrees.

Beat cream cheese in medium bowl until smooth. Beat in fructose and egg replacers. Stir in 2/3 cup pineapple juice. Pour mixture into hot crust. Bake just until center is set, about 20 minutes at 350 degrees. Cool.

Mix flour and Equal in 2-quart saucepan. Stir in 1 cup pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat, fold in pineapple. Cool completely.

Prepare whipped cream per package directions (only 1/2 package and liquid needed). Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.