PAN CRUST (pat in) :

1 c. flour
1 1/4 c. powdered sugar
1/4 c. finely chopped almonds
1/3 c. softened butter

FILLING:

2 (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice

PINEAPPLE TOPPING:

1/4 c. flour
1/4 c. sugar
1 (20 oz.) crushed pineapple, juice drained and reserved
1/2 c. whipping cream

Combine crust ingredients; pat into the bottom of a 8 x 12 inch baking dish. Bake at 350 degrees for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350 degrees for 20 minutes or until center is set. Cool.

For topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Yield: 12-16 servings.