Pat in the pan crust (below)
2 pkgs. (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 pineapple 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. 12 squares.

PAT IN THE PAN 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, 13x9x2 inches. Bake until set, 15 to 20 minutes.