Yield: 24 Servings
Measure | Ingredient |
---|---|
¾ cup | Margarine |
¾ cup | Brown sugar |
3 cups | Flour |
1 cup | Almonds; finely chopped |
¼ cup | Coconut Rum |
24 ounces | Cream cheese; softened |
½ cup | Sugar |
¼ cup | Coconut Rum |
2 cans | Crushed pineapple; drain, large cans |
1 cup | Coconut |
1 cup | Almonds; chopped |
3 eaches | Eggs |
CRUST
CHEESE LAYER
Cream margarine, sugar and coconut rum, beat in flour until blended.
Stir in nuts. Pat into 10x15" pan. Bake at 350~ for 10 minutes. Cool.
CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy.
Stir in pineapple. Pour on baked crust. Mix nuts and coconut.
Sprinkle over all. Bake at 350~ for 20 minutes. Cool. Cut into bars.