Piña Colada Dessert Squares


  • 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
  • 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


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.