Ingredients
1
cup all-purpose flour
1/4
cup firmly packed brown sugar
1/2
cup margarine or butter
3/4
cup flaked coconut
1/2
cup sliced almonds
1
(8-oz.) pkg. cream cheese, softened
1/2
pint (1 cup) whipping cream
2/3
cup milk
1
(3.4-oz.) pkg. instant coconut cream pudding and pie filling mix
1
(8-oz.) can crushed pineapple in unsweetened juice, undrained
2
tablespoons rum
Preparation
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.
