Pineapple Cheesecake Squares
2 cups flour
2/3 cup margarine or butter, softened
1/2 cup almonds, finely chopped and toasted
1/2 cup powdered sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2/3 cup unsweetened pineapple juice
1/4 cup flour
1/4 cup sugar
1 (20 ounce) can crushed pineapple, well drained (reserve 1 cup juice)
1/2 cup whipping cream
For the crust, mix all ingredients in medium bowl with fork until crumbly.
Press firmly and evenly in bottom of ungreased rectangular pan, 13x2x2 inches.
Bake at 350 degress until set.
15 to 20 minutes.
For the 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 just until center is set, about 20 minutes.
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.
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 about 3-inch squares.
Makes 12 squares.