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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
CRUST:
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup butter
3/4 cup flaked coconut
1/2 cup sliced almonds
FILLING:
8 oz cream cheese, softened
1 cup whipping cream
2/3 cup milk
3 oz instant coconut cream pudding mix
8 oz crushed pineapple, undrained
2 tbsp rum
Heat oven to 350. Lightly spoon flour into measuring cup, level off. In medium bowl combine flour and brown sugar, mixing well. With fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in an ungreased 13x9 inch pan. Bake at 350 for 18-22 minutes or until golden brown, stirring twice.
Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. 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. Cut into squares. Serves 15
Note: For crust, I substituted flour for pecan sandies cookie crumbs didn't add brown sugar and used pecan pieces instead of almonds.
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* PINA COLADA DESSERT SQUARES *
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
CRUST:
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup butter
3/4 cup flaked coconut
1/2 cup sliced almonds
FILLING:
8 oz cream cheese, softened
1 cup whipping cream
2/3 cup milk
3 oz instant coconut cream pudding mix
8 oz crushed pineapple, undrained
2 tbsp rum
Heat oven to 350. Lightly spoon flour into measuring cup, level off. In medium bowl combine flour and brown sugar, mixing well. With fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in an ungreased 13x9 inch pan. Bake at 350 for 18-22 minutes or until golden brown, stirring twice.
Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. 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. Cut into squares. Serves 15
Note: For crust, I substituted flour for pecan sandies cookie crumbs didn't add brown sugar and used pecan pieces instead of almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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