Pina Colada Dessert Squares
CRUST:
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup butter
3/4 cup flaked coconut
1/2 cup sliced almonds
FILLING:
8 ounces cream cheese, softened
1 cup whipping cream
2/3 cup milk
3 ounces instant coconut cream pudding mix
8 ounces crushed pineapple, undrained
2 tablespoons rum
Heat oven to 350ºF. Lightly spoon flour into measuring cup; level off.
In medium bowl combine flour and brown sugar, mixing well. With fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13×9 inch pan.
Bake at 350ºF for 18-22 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 crust; spread evenly. Sprinkle with reserved crumbs. cover; refrigerate at least 6 hours or until serving time. Cut into squares.
15 Servings.
Pillsbury
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