Pineapple Cheesecake Squares/Pat-in-the-pan crust

Pineapple Cheesecake Squares

Pat-In-The-Pan Crust (recipe below)

16 ozs. cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all purpose flour
1/4 cup sugar
1 can (20 ounces) crushed pineapple, well drained (reserve 1 cup of the juice)
1/2 cup whipping cream

Heat oven to 350 F.

Bake crust. (See recipe below).

Beat cream cheese in a 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 the hot crust.

Bake just until the center is set, about 20 minutes.

Cool completely.

Mix the flour and 1/4 cup sugar in a 2 quart saucepan.

Stir in 1 cup of the reserved pineapple juice.

Heat to boiling over medium heat, stirring constantly.

Boil and stir 1 minute.

Remove from heat.

Fold in the pineapple.

Cool completely.

Beat the whipping cream in a chilled bowl until stiff.

Fold into the pineapple mixture.

Spread carefully over the dessert.

Cover loosely and refrigerate until firm, about
4 hours.

Cut into 3- inch squares.

Yield: about 12 squares

Pat-In-The-Pan Crust

2 cups all purpose flour
2/3 cup butter or regular margarine, softened
1/2 cup almonds, finely chopped and toasted
1/2 cup powdered sugar

Mix all ingredients in a medium bowl until crumbly.

Press firmly and evenly in the bottom of an ungreased
13 x 9 inch baking dish.

Bake until set, about 15 minutes.