Pina Colada Dessert Squares

2009-02-01
  • Yield : 12
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 22m
  • Ready In : 42m
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These squares were the biggest hit at a baby shower that I recently attended.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup butter or margarine
  • 3/4 cup flaked coconut
  • 1/2 cup sliced almonds
  • 1 package (8 oz) pkg. cream cheese, softened
  • 1/2 pint whipping cream (1 cup)
  • 2/3 cup milk
  • 1 package (3.4 oz) instant coconut cream pudding and pie filling mix
  • 1 can (8 oz) crushed pineapple in unsweetened juice, undrained
  • 2 tbsp rum or rum flavoring

Directions

Step 1

Heat oven to 350 degrees.

Step 2

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 13 x 9 inch pan.

Step 3

Bake at 350 degrees for 18 – 22 minutes or until golden brown, stirring twice. Reserve ½ cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.

Step 4

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.



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Kaplan, Louisiana Louisiana
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