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

FILLING:

2 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
2/3 c. pineapple juice
1/4 c. flour
1/4 c. sugar
1 (20 oz.) can crushed pineapple, well drained - reserving juice
1 c. Cool Whip - heaped

CRUST: Press into an ungreased 13 x 9 inch pan. Bake at 350 degrees for 15 to 20 minutes.

FILLING: Beat cream cheese, 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.

Mix flour, 1/4 cup sugar in 2 quart pan. Stir in 1 cup pineapple juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Fold in pineapple. Cool. Add Cool Whip to cooled pineapple mixture. Spread over cooled dessert. Refrigerate until firm, about 4 hours.

NOTE: You may need more pineapple juice than what you get from the drained pineapple.