2 cups all-purpose flour
2/3 cup butter, melted
1/2 cup almonds, toasted and chopped
1/2 cup confectioners' sugar

Mix all ingredients in a medium-size bowl with a fork until crumbly. Press firmly and evenly into the bottom of an ungreased 13 x 9-inch pan. Bake until set at 350 degrees F for about 15 to 20 minutes.

Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all-purpose flour
1/4 cup granulated sugar
20 ounce crushed pineapple, drained
    (juice reserved)
1/2 cup whipping cream

Beat cream cheese in a medium-size bowl until smooth and fluffy. Beat in the 1/2 cup sugar and eggs. Stir in 1/4 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.

Mix flour and 1/4 cup sugar in a 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from heat; fold in pineapple. Cool completely.

Beat whipping cream in a chilled bowl until stiff. Fold into the pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.