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

Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; 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, 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 into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into about 3" squares. 12 squares.

PAT-IN-THE-PAN CRUST:

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

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13"x9"x2" pan. Bake until set, 15 to 20 minutes.