Pat in the pan crust
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. Dole Unsweetened Pineapple Juice
1/4 c. Gold Medal all purpose flour
1/4 c. sugar
1 can (20 oz.) Dole Crushed Pineapple, well drained (reserve 1 cup juice)
1/2 c. whipping cream

Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over 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 reserved 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 about 3-inch squares. Makes 12 squares.

CRUST:

2 c. Gold Medal all purpose flour
2/3 c. butter, softened
1/2 c. almonds, finely chopped and toasted
1/2 c. powdered sugar

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13 x 9 x 2 inches. Bake until set, 15 to 20 minutes.

High altitude directions (3500 to 6500 feet) : No adjustments are necessary.