Shelly's Recipe

COCONUT CHERRY CREAM SQUARES

Category: Layered Desserts

3/4 cup all-purpose flour
1/3 cup flaked coconut
3 tablespoons brown sugar
3 tablespoons cold butter

FILLING:
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup sugar
1/4 teaspoon salt
2-1/2 cups milk
2 eggs, lightly beaten
1/2 cup flaked coconut
2 teaspoons coconut extract
1 can (20 ounces) cherry pie filling


In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.

In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Yield: 16 servings.