PINA COLADA SQUARES
Make and share this Pina Colada Squares recipe from Food.com.
Provided by Aroostook
Categories Bar Cookie
Time 20m
Yield 18 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 362.2, Fat 28.4, SaturatedFat 13.5, Cholesterol 45.1, Sodium 253.2, Carbohydrate 24, Fiber 1.3, Sugar 3.8, Protein 4.4
PINA COLADA DESSERT SQUARES
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
Provided by JanetB-KY
Categories Dessert
Time 6h50m
Yield 12 serving(s)
Number Of Ingredients 11
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.
MACADAMIA NUT PIñA COLADA BARS
These bars will help you imagine you're on a tropical island!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
- In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.
- Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, mix all Pineapple Glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 70 mg
PINA COLADA BARS
My all-time favorite summer drink in cookie form.
Provided by Brandi Rose
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h22m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 26.7 g, Cholesterol 38.5 mg, Fat 10.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 19.5 g
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