CRUST:

2 c. flour
2/3 c. butter
1/2 c. toasted chopped almonds
1/2 c. powdered sugar

Melt butter and mix all ingredients. Press into bottom of 13 x 9 inch baking dish. Bake at 350 degrees until lightly brown. Cool.

CENTER:

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

Mix all ingredients until smooth. Pour over cooled crust. Bake just until set, about 15 minutes.

TOPPING:

1/4 c. flour
1/4 c. sugar
1 c. pineapple juice
1 can (20 oz.) crushed pineapple, drained
1 1/2 c. Cool Whip

Mix flour and sugar in saucepan. Heat and add pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat. Fold in pineapple. Cool completely. Fold Cool Whip into cooled mixture, spread carefully over dessert. Cover loosely and refrigerate until firm (about 4 hours). Cut into squares to serve.