“This is light and creamy. It isn't a strong Pina Colada flavor but it IS reminiscent of the classic drink. It is good garnished with toasted coconut and some dried pineapple”
READY IN:
6hrs 50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F; lightly spoon flour into measuring cup; level off.
  2. 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.
  3. Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
  4. 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.
  5. In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream;
  6. add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
  7. Stir in pineapple and rum- pour over cooled crust; spread evenly.
  8. Sprinkle with reserved crumbs- cover; refrigerate at least 6 hours or until serving time.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: