Press enter to see results or esc to cancel.

Pina Colada Squares recipe

A vanilla wafer crumb crust is topped witha fluffly coconut cream and cream cheese filling with rum flavoring,pineapple, maraschino cherries and nuts and topped with toastedcoconut.

Recipe: Pina Colada Squares

2 cups vanilla wafer crumbs
1/3 cup butter or margarine, melted
1 (8-ounce) can cream of coconut
2 (8-ounce each) packages cream cheese, softened
1 teaspoons rum flavoring
1 (8-ounce)) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped nuts1 (8-ounce) container non-dairy whippedtopping, thawed
1 cup flaked coconut, toasted*

  • Combine crumbs and butter, press intobottom of 13 x 9 x 2-inch baking pan. Set aside.
  • Gradually add cream of coconut to creamcheese, mixing at medium speed on electric mixer until blended.Stir in rum flavoring, pineapple, cherries and nuts. Fold inwhipped topping. Spread over crust. Sprinkle with toasted coconut.Chill several hours or overnight. Cut in squares.

    Makes 24 bars.

    *To Toast Coconut: Spread out on a bakingsheet. Bake in a 300°F (150°C) oven, for 10 to 12 minutesor until golden. Stir every few minutes to ensure even browning.Watch closely to prevent burning. Or, you can toast it in a non-stickskillet over medium-low heat, stirring constantly, until golden.

    Pina Colada Squares – Kitchen Cat

    If the Pina Colada Squares recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment