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Creamy Piña Colada Dessert Bars

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  0 reviews
  • 20 min prep time
  • 3 hr 20 min total time
  • 8 ingredients
  • 24 servings
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All the tropical flavors of a piña colada in these creamy bars are sure to please all your guests.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
2
packages (8 oz each) cream cheese, softened
2
containers (6 oz each) Yoplait® Original piña colada yogurt
3
tablespoons coconut rum, if desired
1/4
cup sugar
1 1/4
cups heavy whipping cream
1
large mango, peeled, pitted and diced (about 1 1/2 cups)
1/2
cup toasted coconut

Steps

  • 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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
176.1
Calories from Fat
140
% Daily Value
Total Fat
10.7g
16%
Saturated Fat
6.0g
30%
Trans Fat
0g
Cholesterol
31.2mg
10%
Sodium
184.4mg
8%
Total Carbohydrate
15.7g
5%
Dietary Fiber
0.8g
3%
Sugars
5.4g
Protein
3.8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6.40%
6%
Calcium
6%
6%
Iron
4.30%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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