2 pkgs. (8 oz. each) 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 can crushed pineapple, well drained (reserve 1 c. juice)
1/2 c. whipping cream
2 c. flour
2/3 c. butter
1/2 c. almonds, finely chopped
1/2 c. powdered sugar

Prepare pie crust by mixing 2 cups flour, 2/3 cup butter, almonds and powdered sugar in a medium bowl with fork until crumbly. Press in bottom of ungreased 13 x 9 x 2 inch pan. Bake for 15 to 20 minutes. For filling, beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and eggs. Stir in pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserve juice. Heat to boiling over 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 carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.