CRUST:

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

Mix crust ingredients in a medium sized bowl until crumbly. Then, press firmly into a 13 x 9 pan and bake at 350 degrees for 15 minutes.

MIDDLE LAYER:

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

Beat cream cheese until smooth. Add sugar and eggs; beat again. Add pineapple juice and pour the cream cheese mixture into the pan over the hot crust. Return to 350 degree oven for 20 minutes until center is set; cool.

TOP LAYER:

1 (20 oz.) can crushed pineapple
1 c. pineapple juice
1/4 c. flour
1/4 c. sugar
12 oz. Cool Whip

Mix juice, sugar, and flour in a saucepan. Heat to boiling over a medium flame. Fold in drained pineapple; cool completely. When cool, fold in 12 ounces Cool Whip and pour onto top of cooled middle layer.

Refrigerate layered pan until firm, about 4 hours. Then, remove from refrigerator and cut into 20 (5 x 4) squares.