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

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
2/3 c. unsweetened pineapple juice
1 (20 oz.) can crushed pineapple
1/2 c. whipping cream
1/2 c. sugar
2 eggs
1/4 c. flour
1/4 c. sugar

Combine crust ingredients; mix with fork until crumbly. Press firmly and evenly on bottom of 13 x 9 inch pan. Bake at 350 degrees until set, about 15 to 20 minutes.

Beat cream cheese 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 pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil, stirring, 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. Refrigerate until firm, about 4 hours. Cut into 3- inch squares.