Pineapple Cheesecake Squares

This tastes great!

• Ready In: 50 mins
• Serves: 12
• Yields: 12 sqares

Ingredients

• CRUST

• 2  cups flour
• 2⁄3 cup margarine or 2⁄3 cup butter, softened
• 1⁄2 cup  almonds, finely chopped and toasted
• 1⁄2 cup powdered sugar

• FILLING

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 2  eggs
• 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

Directions

1. CRUST--------------.
2. Mix all ingredients in medium bowl with fork until crumbly.
3. Press firmly and evenly in bottom of ungreased rectangular pan, 13x2x2 inches.
4. Bake at 350°F until set, 15 to 20 minutes.
5. FILLING-----------.
6. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs.
7. Stir in 2/3 cup pineapple juice.
8. Pour cream cheese mixture over hot crust.
9. Bake just until center is set, about 20 minutes.
10. Cool completely.
11. Mix flour and 1/4 cup sugar in 2-quart saucepan.
12. Stir in 1 cup reserved pineapple juice.
13. Heat to boiling over medium heat, stirring constantly.
14. Boil and stir 1 minute.
15. Remove from heat; fold in pineapple.
16. Cool completely.
17. Beat whipping cream in chilled bowl until stiff.
18. Fold into pineapple mixture.
19. Spread carefully over dessert.
20. Cover loosely and refrigerate until firm, about 4 hours.
21. Cut into about 3-inch squares.
22. Makes 12 squares.