1ST LAYER (CRUST) :

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

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13 x 9 inch pan. Heat oven to 350 degrees. Bake until set 15 to 20 minutes.

2ND LAYER (FILLING) :

2 (8 oz.) pkgs. cream cheese, softened
2 eggs
1/2 c. sugar
2/3 c. pineapple juice

Beat cream cheese in 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.

3RD LAYER (TOPPING) :

1/4 c. flour
1/4 c. sugar
1 (20 oz.) crushed pineapple, well drained (remove 1 c. juice)
1 (12 oz.) Cool Whip

Mix flour and 1/4 cup sugar in 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. Fold Cool Whip into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut in squares.