CRUST:

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

FILLING:

16 oz. cream cheese, softened
1/2 c. sugar
2/3 c. pineapple juice, unsweetened
2 eggs
1/4 c. flour
1/4 c. sugar
8 oz. Cool Whip
20 oz. can crushed pineapple, well drained, reserve juice

1. Mix ingredients for crust with fork until crumbly. Press evenly in bottom of ungreased 14"x9"x2" pan. Heat oven to 350 degrees and bake crust about 15 minutes.

2. Beat cream cheese until smooth and creamy. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup juice. Pour cream cheese mixture over hot crust. Bake just until center sets, about 20 minutes. Cool completely.

3. Mix flour and 1/4 cup sugar in saucepan. Stir in 1 cup reserved juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute, remove from heat and fold in pineapple. Cool completely.

4. Fold Cool Whip into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut in squares.