Ingredients

• 2 cups all-purpose flour
• 0.5 cups confectioners' sugar
• 0.5 cups sliced almonds
• 0.67 cups butter
• 2 , 8 ounce
• 0.5 cups white sugar
• 2 eggs
• 0.67 cups unsweetened pineapple juice
• 0.25 cups all-purpose flour
• 0.25 cups white sugar
• 1 , 20 ounce
• 0.5 cups heavy cream , whipped

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
2. 2 While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
3. 3 Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

Nutrition per serving