CRUST:

2 1/2 c. flour
1 c. Crisco
1/2 c. milk

FILLING:

1 lg. can crushed pineapple
1 c. sugar
7 tbsp. flour

ICING:

2 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 tbsp. vanilla
1 stick butter
1/2 c. ground nuts

CRUST: Blend flour, Crisco and milk together as you would a pie crust. Roll out to the size of a cookie sheet. Fit into a 4 sided cookie sheet as for a pie.

FILLING: Mix together crushed pineapple, sugar and flour. Beat at low speed for 1 minute. Pour over dough and spread evenly. Bake at 400 degrees for 20 minutes.

ICING: Mix powdered sugar, cream cheese, butter and vanilla together.

Ice when filling is cool. Sprinkle top with ground nuts. Refrigerate 2 to 3 hours. Cut into squares. For best results, remove from refrigerator 1/2 hour before serving.