Pina Colada Dessert

• CRUST
• flour↗1 cup
• brown sugar, firmly packed↗1⁄4 cup
• butter or 1/2 cup margarine↗1⁄2 cup
• coconut3⁄4 cup
• sliced almonds↗1⁄2 cup
• FILLING
• cream cheese, softened↗1
• whipping cream↗1 cup
• milk↗2⁄3 cup
• instant coconut cream pudding mix (small)1
• crushed pineapple in juice (, don't drain)1
• rum or 1 teaspoon rum extract↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 350 F degrees.

2. 2

   Spoon flour into measuring cup and level.

3. 3

   In bowl, mix flour and brown sugar.

4. 4

   Cut in butter until mixture looks like coarse crumbs.

5. 5

   Stir in coconut and almonds.

6. 6

   Sprinkle in ungreased 13x9 pan and even out.

7. 7

   Bake for 20 minutes or until golden brown, stirring a couple of times while baking.

8. 8

   Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan.

9. 9

   For topping: In large bowl, beat cream cheese until smooth.

10. 10

    Gradually beat in whipping cream.

11. 11

    Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened.

12. 12

    Stir in pineapple and rum.

13. 13

    Pour mixture over cooled crust.

14. 14

    Sprinkle with crumbs.

15. 15

    You may add a few toasted almonds if you like.

16. 16

    Cover and refrigerate for at least 6 hours before serving.