Pina Colada Dessert Squares |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 12 |
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This is light and creamy. It isn't a strong Pina Colada flavor but it IS reminiscent of the classic drink. It is good garnished with toasted coconut and some dried pineapple Ingredients:
1 cup all-purpose flour |
1/4 cup firmly packed brown sugar |
1/2 cup margarine or 1/2 cup butter |
3/4 cup flaked coconut |
1/2 cup sliced almonds |
1 (8 ounce) package cream cheese, softened |
1 cup whipping cream |
2/3 cup milk or 2/3 cup coconut milk |
1 (3 1/2 ounce) package instant coconut cream pudding mix, and pie filling mix |
1 (8 ounce) can crushed pineapple in juice, undrained |
2 tablespoons rum |
Directions:
1. Heat oven to 350°F; lightly spoon flour into measuring cup; level off.
2. In medium bowl, combine flour and brown sugar; mix well- with pastry blender or fork, cut in margarine until mixture resembles coarse crumbs then stir in coconut and almonds, sprinkle evenly in ungreased 13x9-inch pan.
3. Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
4. Bake at 350°F for 18 to 22 minutes or until golden brown watching as this burns easily- cool 20 minutes or until completely cooled.
5. In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream;
6. add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
7. Stir in pineapple and rum- pour over cooled crust; spread evenly.
8. Sprinkle with reserved crumbs- cover; refrigerate at least 6 hours or until serving time.
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