Pina Colada Squares Recipes

PINA COLADA DESSERT SQUARES

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.

PIñA COLADA DESSERT SQUARES

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. Stir in coconut and almonds. Sprinkle evenly in ungreased 13x9-inch pan.
• Bake at 350°F. for 18 to 22 minutes or until golden brown, stirring twice. Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. 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. Cut into squares.

PINA COLADA SQUARES

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.

PINA COLADA BARS

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.

PINA COLADA BARS

Steps:

• Preheat oven to 325 degrees F.
• Line 9" square baking pan with enough foil to overhang sides by 2".
• On medium speed,beat butter and 1/2 cup sugar until smooth.
• On low speed,gradually beat in flour and salt until dough comes together.
• Press into bottom and 1" up sides of pan:prick dough with fork.
• Bake 20 minutes or until golden brown.
• Meanwhile,whisk together eggs,juices,zest and remaining 1 1/4 cups sugar until blended.
• Whisk in cornstarch and baking powder until blended;Pour into crust.
• Bake 25 minutes or until golden and filling is set,sprinkling with coconut during the last 5 minutes of baking time.
• Cool on rack.
• Using foil,lift from pan;remove foil and cut into triangles.

MACADAMIA NUT PINA COLADA BARS

Steps:

• Heat oven to 350*. Grease bottom and sides of 8x8 or 9x9 inch square pan with shortening.
• Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze.
• Mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
• Beat eggs in medium bowl with wire whisk until blended. Stir in pineapple and remaining ingredients except Pineapple Glaze. Spread over partially baked crust.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
• Make Pineapple Glaze by mixing the powdered sugar and reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over bars.