16 oz. cream cheese
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice
1/4 c. flour
1/4 c. sugar
20 oz. can crushed pineapple, drain and reserve 1 c. juice
1/2 c. whipping cream
2 c. flour
2/3 c. butter
1/2 c. almonds, finely chopped
1/2 c. powdered sugar

Preheat oven to 350 degrees.

CRUST: Mix 2 cups flour, 2/3 cup butter, almonds, and powdered sugar until crumbly. Press into 9x13 inch pan. Bake 15-20 minutes.

FILLING: Beat cheese. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup juice. Pour over hot crust. Bake until just set, about 20 minutes. Cool completely.

Mix 1/4 cup flour and 1/4 cup sugar. Stir in 1 cup reserved juice. Heat to boiling over medium heat; stir constantly. Boil and stir 1 minute. Remove from heat. Fold in pineapple. Cool completely.

Beat whipping cream until stiff. Fold in pineapple mixture. Spread carefully over dessert. Cover loosely and chill until firm, about 4 hours. Cut into 3-inch squares.