Pina Colada Dessert Squares Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
• Sift the flour, baking powder and salt into a large bowl.
• Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
• Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
• For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
• For the whipped cream: Whip the cream with the sugar until soft peaks form.
• To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.

Steps:

• Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
• In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
• Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

Steps:

• Mix Crust Mix, 1/4 cup coconut, sugar, butter and water with fork in 9-inch square pan until blended. Press onto bottom of pan; cover with half the pineapple.
• Beat milk, Filling Mix and rum extract with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon over pineapple in pan.
• Refrigerate 1 hour. Top with remaining pineapple and coconut before serving.

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
• Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
• Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
• Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
• Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
• Drizzle glaze over cooled filling; cut into bars.