Yield: 16 Servings
Measure | Ingredient |
---|---|
1 cup | Plain flour |
½ cup | Sugar |
½ cup | Margarine or butter |
1 pack | (8-oz) cream cheese; softened |
2 tablespoons | Sugar |
2 tablespoons | Milk |
1 teaspoon | Vanilla |
1 \N | Egg |
1 can | (8-oz) crushed pineapple; well drained |
1 cup | Flaked coconut |
½ cup | Chopped almonds or macadamia nuts |
1 tablespoon | Butter; melted |
½ cup | Powdered sugar (up to) |
4 tablespoons | Milk |
¼ teaspoon | Rum extract |
CRUST
FILLING
TOPPING
GLAZE
Crust: Combine flour and sugar. Cut in butter until cumbly. Press into bottom of 9-inch square pan. Bake at 350 degrees for 10 minutes.
Filling: Combine cream cheese, sugar, milk, vanilla and egg. Beat until smooth. Stir in pineapple. Spread over crust.
Topping: Combine coconut, nuts and butter. Sprinkle over mixture in pan.
Bake 18-20 minutes until coconut is golden brown and filling appears set.
Cool completely.
Glaze: Combine glaze ingredients and drizzle over bars. Refrigerate until ready to serve. Cut in squares. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .