Pina Colada Dessert Squares - cooking recipe

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
Preparation
    Heat oven to 350\u00b0F; 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 then stir in coconut and almonds, sprinkle evenly in ungreased 13x9-inch pan.
    Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
    Bake at 350\u00b0F for 18 to 22 minutes or until golden brown watching as this burns easily- 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.

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