Pat-in-the-Pan Crust:

        1 C all-purpose flour

        1 ¼ C confectioners' sugar

        ¼ C finely chopped almonds

        1/3 C butter or margarine, softened

Filling:

        2 pkgs (8 oz. each) cream cheese, softened

        ½ C sugar

        2 eggs

        2/3 C unsweetened pineapple juice

Pineapple Topping:

        ¼ C all-purpose flour

        ¼ C sugar

        1 can (20 oz.) crushed pineapple, juice drained and reserved

        ½ C whipping cream

        fresh strawberries, optional

Combine. crust ingredients; pat into the bottom of a 12x8x2-in. baking

dish.  Bake at 350 deg. for 20 min.  Beat cream cheese in mixing bowl

until fluffy; best in sugar and eggs.  Stir in juice.  Pour filling over

hot crust.  Bake at 350 deg. for 20 min. 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 hrs. or overnight.  Garnish with strawberries if

desired.  Yield:  12-16 servings.