Ingredients
- Crust:
- 2 cups flour
- 2/3 cup butter, softened
- 1/2 cup almonds, finely chopped and toasted
- 1/2 cup powdered sugar
- Filling:
- 2 8-ounce packages softened cream cheese
- 1/2 cup sugar
- 2 eggs
- 2/3 cup unsweetened Pineapple juice
- 1/4 cup flour
- 1/4 cup sugar
- 20 ounces drained crushed pineapple (reserve 1 cup juice)
- 1/2 cup whipping cream
Preparation
Step 1
Crust:
Mix all ingredients with fork until crumbly. Press firmly and evenly in bottom of ungreased 9 x 13 pan. Bake at 350 degrees until set, 15 to 20 minutes
Filling:
Beat cream cheese in 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 hot crust. Bake until center is set, about 20 minutes. Cool completely.
Mix flour and 1/4 cup sugar in 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 12 3-inch squares.