1 recipe of Pat-in-the-Pan Crust (below)
1/4 cup all-purpose flour
2 packages (8 ounce each) cream cheese, softened
1/4 cup sugar
1/2 cup sugar
1 20 ounce can crushed pineapple (drained--reserve 1 cup juice)
2 eggs
2/3 cup Dole unsweetened pineapple juice
1/2 cup whipping cream

Heat oven to 350°F.

Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup 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 and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple 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 in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into squares.

Pat-in-the-Pan Crust:

2 cups all-purpose flour
1/2 cup finely chopped & toasted almonds
2/3 cup butter, softened
1/2 cup powdered sugar

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom on ungreased rectangular pan (13x9x2 inches).

Bake until set, 15-20 minutes.