Pat in the Pan Crust (below)
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice
1/4 c. all-purpose flour
1/4 c. sugar
1 can (20 oz.) crushed pineapple, unsweetened, well drained (reserve 1 c. juice)
1 (8 oz.) non-dairy whipped cream

Heat oven to 350 degrees. Make crust. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and 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 mixture. Cool completely. Spread over dessert. Cover loosely and refrigerate until firm (4 hours).

PAT IN THE PAN CRUST:

2 c. all-purpose flour
2/3 c. butter, softened
1/2 c. sliced almonds
1/2 c. powdered sugar

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of rectangular pan, 13 x 9 x 2 inches (sprayed with Pam). Bake until set, 15 to 20 minutes, at 350 degrees.