Pat in Pan Crust (below)
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. Dole unsweetened pineapple juice
1/4 c. all purpose flour
1/4 c. sugar
1 (20 oz.) can Dole crushed pineapple, drained, reserve 1 c. juice
1/2 c. whipping cream

Preheat oven to 350 degrees. 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 Pat in Pan 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 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 total.

PAT IN PAN CRUST:

2 c. all purpose flour
2/3 c. butter
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" pan. Bake until set, 15 to 20 minutes.