Sugar Free Pineapple Cheesecake Squares - cooking recipe

Ingredients

2 cups all-purpose flour
1/2 cup Splenda sugar substitute
1/2 cup sliced almonds
2/3 cup butter
16 ounces cream cheese (you can use low-fat!)
1/2 cup Splenda granular
2 eggs
2/3 cup unsweetened pineapple juice
TOPPING
1/4 cup all-purpose flour
1/4 cup Splenda granular
20 ounces no-sugar-added crushed pineapple (reserve juice)
1/2 cup heavy cream

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Have a 9 X 13 inch pan ready(recipe didn't say to grease it).
In medium bowl, combine 2 cups flour, 1/2 cup SPLENDA, & almonds.
Cut in butter until it resembles coarse crumbs.
Press into the bottom of a 9x13 pan.
Bake in preheated oven for 15 - 20 minutes.
While crust is baking - say a prayer for your neighbor.
Prepare the cream cheese layer*************.
In a large bowl, beat the cream cheese and the other 1/2 cup SPLENDA until smooth.
Beat in eggs one at a time.
Blend in 2/3 cup UNSWEETENED pineapple juice.
Pour over hot crust and bake for about 20 minutes more.
Allow to cool completely.
MAKING THE TOPPING:
In a saucepan, combine 1/4 cup flour, 1/4 cup SPLENDA,.
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.