Pina Colada Dessert Squares
Yield: 4 1/2 cups
Ingredients:
CRUST:
- 1 cup All purpose or unbleached flour
- 1/4 cup firmly packed brown sugar
- 1/2 cup margarine or butter
- 3/4 cup flaked coconut
- 1/2 cup sliced almonds
FILLING:
- 1 8 oz. pkg. cream cheese, softened
- 1/2 pint (1 cup) whipping cream
- 2/3 cup milk
- 1 3.4 oz. pkg. instant coconut cream pudding and pie filling mix
- 1 8 oz. can crushed pineapple in unsweetened juice, undrained
- 2 tablespoons rum
Directions:
- Heat oven to 350 degrees.
- Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and brown sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13x9 inch pan.
- Bake for 18 to 22 minutes or until golden brown, stirring twice.
- Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.
- In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream. Add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
- Stir in pineapple and rum. Pour over cooled crumbs. Cover; refrigerate at least 6 hours or until serving time. Cut into squares - 15 servings.