2 c. all-purpose flour
2/3 c. butter (softened)
1/2 c. almonds (finely chopped)
1/2 c. powdered sugar

2 pkg. (16 oz.) cream cheese
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, drained (reserve 1 c. juice)
1/2 c. whipping cream

Heat oven to 350 degrees.

CRUST: Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased pan, 13 x 9 x 2. Bake until set, 15 to 20 minutes.

Beat cream cheese in medium bowl until smooth. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, 20 minutes. Cool completely.

Mix flour and 1/4 cup sugar in 2 quart pan. Stir in 1 cup reserves 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 into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 3 inch squares. Yield: 12 squares.