PAT-IN-THE-PAN CRUST:

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

FILLING:

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

Pat-in-the-pan crust: Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13 x 9 x 2 pan. Bake 15 to 20 minutes at 350 degrees. Set aside to cool.

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.

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 3 inch squares. Makes 12 squares.