2 c. flour
2/3 c. butter
1/2 c. nuts
1/2 c. powdered sugar
2 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
2/3 c. pineapple juice
1/4 c. flour
1/4 c. sugar
1 c. pineapple juice

Mix first 4 ingredients with fork until crumbly. Press firmly and evenly in bottom of ungreased 9 x 13 x 2 inch pan. Bake until set, 15-20 minutes at 350 degrees.

Beat cream cheese in bowl until smooth and fluffy; beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour mixture over hot crust. Bake until set, about 20 minutes. Cool completely.

Mix flour and sugar in saucepan. Stir in pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Remove from heat and fold in drained pineapple, crushed. Cool completely. Fold in large container of topping. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 3 inch squares. Makes about 12 squares.