Piña Colada Dessert Squares

(25)
  9 reviews
  • 15|min prep time
  • 7|hr|0|min total time
  • 11 ingredients
  • 15 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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