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

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 9x13 inch pan. Bake until set, 15 to 20 minutes. 1/2 c. sugar 2 eggs 2/3 c. pineapple juice 1/4 c. flour 1 can (20 oz.) crushed pineapple well drained (reserve 1 c. juice) 1/2 c. whipping cream 1/4 c. sugar

Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugarand 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. Cut into squares and serve.