1/2 c. Butter, melted
1/3 c. Granulated Sugar
1 tsp. Almond Extract
1 Egg, beaten
1/4 c. Milk
2 1/2 c. Flour
1 tsp. Baking Powder

1 Sm. Box Instant Coconut Pudding
1 c. Milk
1-16 oz. Can Crushed Pineapple, in heavy syrup

16 oz. Cream Cheese, softened
1/2 c. Granulated Sugar
4 Eggs
2 Tbsp. Flour
1 c. Milk
2 tsp. Lemon Zest

Stir together butter, 1/3 c. sugar, almond extract, egg and 1/4 c.milk.
Mix in 2 1/2 c. flour and baking powder.
Press mixture into a 9″ x 11″ pan.
Whisk together the pudding mix and 1 c. milk.
Stir in pineapple with syrup.
Spread over crust.
Beat together cream cheese, 1/2 c. sugar, 4 eggs, 2 Tbsp. flour, 1 c. milk and lemon zest.
Beat 5 minutes at high speed.
Pour over pineapple mixture.
Bake 50 minutes at 350°F.