Crust:
Mix ½ cup powdered sugar, 2 cups flour, 2/3 cups of butter and ½ cup of chopped almonds together with a fork until crumbly. Press firmly and evenly into bottom of a 9 x 13 pan. Bake 15-20 minutes at 350º.
2nd Layer:
Drain crushed pineapple and reserve 1 cup of juice. Set aside. Beat 2 packages of cream cheese in medium bowl until smooth and fluffy. Beat in ½ cup sugar and 2 eggs. Stir in 2/3 cups of pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.
3rd Layer:
Mix ¼ cup of flour and ¼ cup of sugar in a 2 quart pan. Stir in 1 cup of reserved pineapple juice and heat to boiling over medium heat. Stir constantly. Boil one minute. Remove from heat, fold in pineapple, cool completely. Beat whipping cream in chilled bowl until stiff. Fold in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.
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