CRUST:

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

FILLING:

2 (8 oz.) pkgs. softened 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, drained, reserve juice
1/2 c. whipping cream

Mix crust ingredients until crumbly. Press evenly into ungreased 13"x9"x2" pan. Bake until set at 350 degrees, 15 to 20 minutes.

Beat cream cheese. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake about 20 minutes (until center is set). Cool completely.

Mix flour and 1/4 cup sugar in saucepan. Stir in 1 cup reserved juice. Heat to boiling (medium heat), stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread out over crust. Cover loosely and refrigerate (about 4 hours). Cut into squares, 3" squares, yield 12 squares.