Pina Colada Dessert Squares

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READY IN: 6hrs 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 then stir in coconut and almonds, sprinkle evenly in ungreased 13x9-inch pan.
  • Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
  • 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.
  • 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.
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