Pineapple Cheese Torte

Course : Desserts
Serves: 12
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1 cup flour
1 1/4 cups confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine -- softened
16 ounces cream cheese -- softened
1/2 cup sugar
2 large eggs
2/3 cup unsweetened pineapple juice
1/4 cup flour
1/4 cup sugar
20 ounces crushed pineapple, juice drained -- reserve juice
1/2 cup whipping cream
1 pint fresh strawberries, for garnish

Preparation / Directions:

Combine flour, confectioners' sugar, nuts and butter or margarine. Pat into the bottom of a 12x8x2" baking dish. Bake at 350 F. for 20 minutes. Beat cream cheese in a mixing bowl until fluffy. Beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350 F. for 20 minutes or until center is set. Cool. For topping combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice from fruit. Bring to a boil, stirring constantly. Boil and stir for one minute. Remove from heat. Fold in pineapple. Cool. Whip cream until stiff peaks form. Fold into topping. Spread carefully over dessert. Refrigerate for 6 hours or overnight. Garnish with strawberries, if desired

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