Pina Colada Dessert Squares

12 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
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Pina Colada Dessert Squares
These pina colada dessert squares with coconut, pineapple, and cream cheese were the biggest hit at a baby shower that I recently attended. The tropical flavors and creamy texture make them a perfect make-ahead dessert that needs to chill for at least 6 hours.

Ingredients

12 servings
  • 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

Step-by-Step Instructions

  1. Heat oven to 350 degrees.
  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.
  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.
  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.

Common Problems and Solutions

Q: Why is my crust not holding together?

A: Make sure the margarine is properly cut into the flour mixture until it resembles coarse crumbs, and press the baked crumbs firmly into the bottom of the pan while still warm. The fork helps compact them into a solid crust.

Q: Can I serve these right after making them?

A: No, these need at least 6 hours of refrigeration time for the pudding layer to set properly. They're actually better made a day ahead, which makes them perfect for parties.

Tips and Techniques

Stirring the coconut-almond mixture twice during baking ensures even browning and prevents burning. For best results, let the cream cheese come to full room temperature before beating - it will blend much more smoothly with the whipping cream.

Ingredient Substitutions

  • rum: additional rum flavoring or coconut extract
  • sliced almonds: chopped pecans or macadamia nuts
  • instant coconut cream pudding mix: instant vanilla pudding plus 1/2 teaspoon coconut extract

Equipment Needed

  • 13 x 9 inch baking pan
  • electric mixer or hand mixer
  • pastry blender or fork