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Piña Colada Dessert Squares

This is for you if you're dreaming about a cool and tropical dessert you can make ahead and serve to a crowd!

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  • prep time 15 min
  • total time 7 hr 0 min
  • ingredients 11
  • servings 15
 

Ingredients

Crust

1
cup all-purpose flour
1/4
cup firmly packed brown sugar
1/2
cup margarine or butter
3/4
cup flaked coconut
1/2
cup sliced almonds

Filling

1
(8-oz.) pkg. cream cheese, softened
1/2
pint (1 cup) whipping cream
2/3
cup milk
1
(3.4-oz.) pkg. instant coconut cream pudding and pie filling mix
1
(8-oz.) can crushed pineapple in unsweetened juice, undrained
2
tablespoons rum

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. 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 13x9-inch pan.
  • 2 Bake at 350°F. for 18 to 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.
  • 3 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.
  • 1 Heat oven to 350°F. 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 13x9-inch pan.
  • 2 Bake at 350°F. for 18 to 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.
  • 3 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/15 of Recipe
Calories
300
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
),
Cholesterol
40mg
40%;
Sodium
220mg
220%;
Total Carbohydrate
22g
22%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.