2 c. all purpose flour
2/3 c. butter, softened
1/2 c. powdered sugar
1/2 c. almonds or pecans, finely chopped

FILLING:

2 (8 oz.) pkg. cream cheese, softened
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, drained, reserve 1 c. juice
1/2 c. whipping cream

Mix all crust ingredients in bowl with fork until crumbly. Press firmly and evenly in bottom of 9 x 13 inch pan. Bake until set 15-20 minutes at 350 degrees. Beat cream cheese until smooth and fluffy. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until set, about 20 minutes. Cool completely. Mix flour, and 1/4 cup sugar in saucepan. Stir in 1 cup 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 refrigerate until firm, about 4 hours. Cut into 3 inch squares.