Best 6 Pina Colada Dessert Squares Recipes

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 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.

PIñA COLADA FROZEN DESSERT

Steps:

• Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
• In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
• Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

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.

PINA COLADA WEDGES

Steps:

• Beat cream cheese with sugar and rum until smooth.
• Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap.
• Invert pan onto serving plate, remove pan and plastic wrap.
• Spread with remaining whipped topping and sprinkle with remaining coconut.
• Freeze until firm, about 2 hours.
• Cut into wedges Garnish with pineapples and cherries if desired.

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.