All the tropical flavors of a piña colada in these creamy bars are sure to please all your guests.
-
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 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
- 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.
© 2016 ®/TM General Mills All Rights Reserved