2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice
1/4 c. all purpose flour
1/4 c. sugar
1 (20 oz.) can crushed pineapple, well drained (reserve 1 c. juice)
1/2 c. whipping cream

Beat cream cheese in medium bowl, until smooth and fluffy. Beat in 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 completely.

Mix flour, 1/4 cup sugar, and 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in drained pineapple. Cool completely. Beat whipping cream in chilled bowl, beat until stiff. Fold into pineapple mixture. Spread over top of dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 3 inch squares. Makes 12 squares.

PAT-IN-THE-PAN-CRUST:

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

Mix all ingredients in medium bowl, with fork until crumbly. Press firmly and evenly in bottom of 9 x 13 pan, ungreased. Bake until set, at 350 degrees for 15-20 minutes.