Creamy Piña Colada Dessert Bars

All the tropical flavors of a piña colada in these creamy bars are sure to please all your guests. MORE+ LESS-

roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough

packages (8 oz each) cream cheese, softened

containers (6 oz each) Yoplait® Original piña colada yogurt

tablespoons coconut rum, if desired

1/4

cup sugar

1 1/4

cups heavy whipping cream

large mango, peeled, pitted and diced (about 1 1/2 cups)

1/2

cup toasted coconut

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1

Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line 13x9-inch pan with foil, allowing foil to extend over 2 sides. Lightly spray foil with cooking spray. Press dough in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
2

Meanwhile, in large bowl, beat cream cheese, yogurt, rum and sugar with electric mixer on medium speed until smooth and creamy.
3

In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently fold into cream cheese mixture until well blended. Fold in 1 cup of the diced mango until well blended. Spoon into cooled crust; spread evenly. Cover; refrigerate at least 2 hours until set.
4

Just before serving, sprinkle with remaining 1/2 cup diced mango and the toasted coconut. Cut into 6 rows by 4 rows. Refrigerate leftovers.

To toast coconut, spread coconut on ungreased cookie sheet. Bake at 350°F 6 to 8 minutes, stirring occasionally, until golden brown.
For a fun garnish, place 1 maraschino cherry and 1 mango chunk into each of 24 umbrella picks.