2 c. flour
1/2 c. chopped almonds
2/3 c. butter, softened
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. Bake until set for 15-20 minutes at 350 degrees. 1/2 c. sugar 2 eggs 2/3 c. unsweetened pineapple juice

Beat cream cheese in medium bowl until smooth and fluffy. Beat in sugar and eggs. Stir in pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, for about 20 minutes. Cool completely. 1/4 c. sugar 1/2 c. whipping cream 1 (20 oz.) Dole crushed pineapple, well drained (reserve juice)

Mix flour and sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. 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, for about 4 hours. Cut into 3 inch squares.