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 ungreased dish 13x9x2 inches. Bake until set, about 15 to 20 minutes.

LAYER TWO:

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

Beat cream cheese in medium bowl until smooth and fluffy. Beat in sugar and eggs one at a time. Stir in juice. Pour over hot crust. Bake just until center is set, about 20 minutes. Cool completely.

LAYER THREE:

1/4 c. all-purpose flour
1/4 c. sugar
1 can (20 oz.) crushed pineapple, drained, save juice
1/2 c. whipping cream

Mix flour and sugar in 2 quart saucepan. Stir in 1 cup 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 about 3 inch squares.