PAT-IN-THE-PAN CRUST
2 c. all purpose flour
2/3 c. margarine or butter, softened
1/2 c. almonds, finely chopped
1/2 c. powdered sugar
FILLING
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice
1/4 c. all purpose flour
1/2 c. whipping cream
1/4 c. sugar
1 can (20 oz.) crushed pineapple well drained (reserve 1 cup
juice)
Pat-in-the-pan crust: Mix all ingredients in medium bowl with
fork until crumbly. Press firmly and evenly in bottom of
ungreased 13 x 9 x 2 pan. Bake 15 to 20 minutes at 350 degrees.
Set aside to cool. 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
just until center is set, about 20 minutes. 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 3 inch
squares. Makes 12 squares.
