Crust
2 cups flour
2/3 cup butter, softened
1/2 cup toasted almonds, chopped
1/2 cup icing sugar
Filling
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup pineapple juice
1/4 cup flour
1/4 cup sugar
20 ounce can crushed pineapple, drained
1 cup pineapple juice
1/2 cup whipping cream
Crust
Mix all ingredient until crumbly. Press in bottom of 13 x 9 inch pan. Bake in a 350F oven until set, 15 minutes.
Filling
Beat cream cheese until smooth and fluffy. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour over hot crust. Bake 20 minutes. Cool.
Mix flour and 1/4 cup sugar in saucepan. Stir in 1 cup pineapple juice. Heat to boiling, stirring constantly for 1 minute. Remove from heat, fold in pineapple. Cool.
Beat cream until stiff. Fold into pineapple mixture. Spread over cheese mixture in pan. Chill until set, about 4 hours. Cut into squares.