PAT-IN-THE-PAN CRUST:
1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter OR margarine, softened

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice

PINEAPPLE TOPPING:
1/4 cup all purpose flour
1/4 cup sugar
1 can (20 ounces) crushed pineapple, juice drained and reserved
1/2 cup whipping cream
fresh strawberries, optional

combine crust ingredients; pat into the bottom of a 11″x7″x2″ baking dish. bake at 350 degrees for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. stir in juice. pour filling over hot crust. bake at 350 degrees for 25 minutes or until center is set. cool. for topping, combine flour and sugar in a saucepan. stir in 1 cup of reserved pineapple juice. bring to a boil, stirring constantly. boil and stir 1 minute. remove from heat; fold in pineapple. cool. whip cream until stiff peaks form; fold into topping. spread carefully over dessert. refrigerate 6 hours or overnight. garnish with strawberries if desired.

12-16 servings