| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cookie | 16 | Servings | |
INGREDIENTS
| 1 | c | Plain flour |
| 1/2 | c | Sugar |
| 1/2 | c | Margarine or butter |
| 1 | 8-oz cream cheese | |
| softened | ||
| 2 | T | Sugar |
| 2 | T | Milk |
| 1 | t | Vanilla |
| 1 | Egg | |
| 1 | 8-oz crushed pineapple | |
| well drained | ||
| 1 | c | Flaked coconut |
| 1/2 | c | Chopped almonds or macadamia |
| nuts | ||
| 1 | T | Butter, melted |
| 1/2 | c | Powdered sugar |
| 3 | up to | |
| 4 | T | Milk |
| 1/4 | t | Rum extract |
INSTRUCTIONS
Crust: Combine flour and sugar. Cut in butter until cumbly. Press into bottom of 9-inch square pan. Bake at 350 degrees for 10 minutes. Filling: Combine cream cheese, sugar, milk, vanilla and egg. Beat until smooth. Stir in pineapple. Spread over crust. Topping: Combine coconut, nuts and butter. Sprinkle over mixture in pan. Bake 18-20 minutes until coconut is golden brown and filling appears set. Cool completely. Glaze: Combine glaze ingredients and drizzle over bars. Refrigerate until ready to serve. Cut in squares. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 79
Total Fat: 9.1g
Cholesterol: 14.8mg
Sodium: 719.3mg
Potassium: 114mg
Carbohydrates: 28.5g
Fiber: <1g
Sugar: 16.3g
Protein: 3.3g