Pina Colada Dessert - cooking recipe

Ingredients

CRUST
1 cup flour
1/4 cup brown sugar, firmly packed
1/2 cup butter or 1/2 cup margarine
3/4 cup coconut
1/2 cup sliced almonds
FILLING
1 (8 ounce) package cream cheese, softened
1 cup whipping cream
2/3 cup milk
1 package instant coconut cream pudding mix (small)
1 (8 ounce) can crushed pineapple in juice (, don't drain)
2 tablespoons rum or 1 teaspoon rum extract

Preparation

Preheat oven to 350 F degrees.
Spoon flour into measuring cup and level.
In bowl, mix flour and brown sugar.
Cut in butter until mixture looks like coarse crumbs.
Stir in coconut and almonds.
Sprinkle in ungreased 13x9 pan and even out.
Bake for 20 minutes or until golden brown, stirring a couple of times while baking.
Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan.
For topping: In large bowl, beat cream cheese until smooth.
Gradually beat in whipping cream.
Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened.
Stir in pineapple and rum.
Pour mixture over cooled crust.
Sprinkle with crumbs.
You may add a few toasted almonds if you like.
Cover and refrigerate for at least 6 hours before serving.