Ingredients:
1 cup flour
1/4 cup brown sugar, firmly packed
1/2 cup butter or 1/2 cup margarine
3/4 cup coconut
1/2 cup sliced almonds
1 (8 ounce) packages cream cheese, softened
1 cup whipping cream
2/3 cup milk
1 package instant coconut cream pudding mix ( small)
1 (8 ounce) cans crushed pineapple in juice ( , don’t drain)
2 tablespoons rum or 1 teaspoon rum extract
Directions:
Preheat oven to 350 F degrees.
Spoon flour into measuring cup and level.
In bowl, mix flour and brown sugar.
Cut in butter until mixture looks like coarse crumbs.
Stir in coconut and almonds.
Sprinkle in ungreased 13×9 pan and even out.
Bake for 20 minutes or until golden brown, stirring a couple of times while baking.
Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan.
For topping: In large bowl, beat cream cheese until smooth.
Gradually beat in whipping cream.
Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened.
Stir in pineapple and rum.
Pour mixture over cooled crust.
Sprinkle with crumbs.
You may add a few toasted almonds if you like.
Cover and refrigerate for at least 6 hours before serving.
Servings: 15
Time preparation: 15 min.
Time total: 35 min.