Pina Colada Squares Recipes

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:

• Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
• Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
• Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
• Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
• Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
• Remove the bars from the pan, peel off the foil and cut into pieces.

Steps:

• Preheat oven to 350°F. Mix graham crumbs, 1 cup of the coconut, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan.
• Beat cream cheese, remaining 1 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended. Stir in 1 can of the undrained pineapple. Pour over crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares. Drain remaining can of pineapple. Top each square with about 2 tsp. of the pineapple and 1 tsp. of the remaining 1/2 cup coconut just before serving. Store leftover dessert squares in refrigerator.

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.

Steps:

• Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
• In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
• Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
• Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Steps:

• Combine crumbs and margarine.
• Press into a greased 9 x 13 cake pan.
• Add cream of coconut to cream cheese and mix until well blended.
• Stir in flavoring.
• Fold in Cool Whip, pineapple, cherries and nuts.
• Spread over crust.
• Sprinkle with coconut.
• Chill overnight in fridge.

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.