Pina Colada Dessert
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
15
ingredients
-
CRUST
- 236.59 ml flour
- 59.14 ml brown sugar, firmly packed
- 118.29 ml butter or 118.29 ml margarine
- 177.44 ml coconut
- 118.29 ml sliced almonds
-
FILLING
- 226.79 g package cream cheese, softened
- 236.59 ml whipping cream
- 158.51 ml milk
- 1 package instant coconut cream pudding mix (small)
- 226.79 g can crushed pineapple in juice (, don't drain)
- 29.58 ml rum or 4.92 ml rum extract
directions
- Preheat oven to 350 F degrees.
- Spoon flour into measuring cup and level.
- In bowl, mix flour and brown sugar.
- Cut in butter until mixture looks like coarse crumbs.
- Stir in coconut and almonds.
- Sprinkle in ungreased 13x9 pan and even out.
- Bake for 20 minutes or until golden brown, stirring a couple of times while baking.
- Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan.
- For topping: In large bowl, beat cream cheese until smooth.
- Gradually beat in whipping cream.
- Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened.
- Stir in pineapple and rum.
- Pour mixture over cooled crust.
- Sprinkle with crumbs.
- You may add a few toasted almonds if you like.
- Cover and refrigerate for at least 6 hours before serving.
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RECIPE SUBMITTED BY
Terri F.
Rockford, 0
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