Total Time
6hrs 50mins
Prep 20 mins
Cook 6 hrs 30 mins

This is light and creamy. It isn't a strong Pina Colada flavor but it IS reminiscent of the classic drink. It is good garnished with toasted coconut and some dried pineapple

Ingredients Nutrition

Directions

  1. Heat oven to 350°F; lightly spoon flour into measuring cup; level off.
  2. In medium bowl, combine flour and brown sugar; mix well- with pastry blender or fork, cut in margarine until mixture resembles coarse crumbs then stir in coconut and almonds, sprinkle evenly in ungreased 13x9-inch pan.
  3. Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
  4. Bake at 350°F for 18 to 22 minutes or until golden brown watching as this burns easily- cool 20 minutes or until completely cooled.
  5. In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream;
  6. add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
  7. Stir in pineapple and rum- pour over cooled crust; spread evenly.
  8. Sprinkle with reserved crumbs- cover; refrigerate at least 6 hours or until serving time.

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