Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
   1 1/4  cups          confectioners' sugar
     1/4  cup           finely chopped almonds
     1/3  cup           butter or margarine -- softened
                        FILLING:
  16      ounces        cream cheese -- softened
     1/2  cup           sugar
   2                    eggs
     2/3  cup           unsweetened pineapple juice
                        PINEAPPLE TOPPING:
     1/4  cup           flour
     1/4  cup           sugar
   1      20 ounce can  crushed pineapple, juice drained -- reserve juice
     1/2  cup           whipping cream
                        fresh strawberries, for garnish

Preparation:

Combine flour, confectioners' sugar, nuts and butter or margarine. Pat into the bottom of a 12x8x2" baking dish. Bake at 350 F. 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 F. for 20 minutes or until center is set. Cool. For topping combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice from fruit. Bring to a boil, stirring constantly. Boil and stir for one minute. Remove from heat. Fold in pineapple. Cool. Whip cream until stiff peaks form. Fold into topping. Spread carefully over dessert. Refrigerate for 6 hours or overnight. Garnish with strawberries, if desired