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Pina Colada Frozen Dessert Squares
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Crust:
1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup butter or margarine
3/4 cup flaked coconut
1/2 cup sliced almonds
Filling:
1/2 cup Watkins
Coconut Dessert Mix
1/2 cup water
1 cup milk
1 pkg. (8 oz.) cream cheese, softened
1 cup whipping cream
2/3 cup milk
1 can crushed pineapple in unsweetened juice, undrained
1 tsp. Watkins
Coconut Extract
Topping:
2 tbsp. butter or margarine
1/2 cup flaked coconut
1/2 cup sliced almonds
Crust: Heat oven to 350 degrees. In medium bowl, combine flour and brown sugar; mix well.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in
coconut and almonds. Sprinkle evenly in ungreased 13 x 9-inch pan. Bake for 20 minutes or
until golden brown; stir twice. When browned, remove from oven and press crumbs evenly in
bottom of pan. Cool 20 minutes or until cooled.
Filling: In small saucepan, combine dessert mix, water and 1 cup milk. Follow package
directions for pudding (milk has be reduced to 1 cup). Cool.
In a large bowl, beat cream cheese until smooth. Slowly beat in whipping cream and 2/3 cup
milk. Add cooled pudding mixture, pineapple and coconut extract. Pour over cooled crust;
spread evenly. Cover and freeze for at least 6 hours.
Topping: In saucepan, combine butter, coconut and almonds. Stir over medium to high heat
until nicely browned. Cool and reserve for topping. Half and hour before serving, remove
dessert from freezer to allow for easier slicing. Top with the coconut and almond mixture.
Makes 15 servings.
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