2 c. flour
2/3 c. butter
1/2 c. chopped nuts
1/2 c. confectioners sugar
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
2/3 c. pineapple juice

For crust, mix flour, butter, nuts and confectioners sugar with fork or fingers. Press into 9 x 13 inch pan. Bake 15 to 20 minutes in 350 degree oven. For filling, beat cream cheese until fluffy. Add rest of ingredients in order. Pour over hot crust. Bake 20 minutes until set. Cool completely.

TOPPING:

20 oz. can pineapple, drained (reserve liquid)
1/4 c. flour
1/4 c. sugar
8 oz. container Cool Whip

Mix flour and sugar in 2 quart pan. Stir in 1 cup reserved pineapple juice. Heat to boiling. Cook 1 minute. Remove from heat. Stir in pineapple. Cool completely. Add 1 cup Cool Whip to pineapple mixture and spread over cheese cake. Refrigerate until serving time. Makes 18 (2 inch) squares.