Pina Colada Dessert Squares

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

1. Heat oven to 350u0b0F; lightly spoon flour into measuring cup; level off.
2. 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.
3. Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
4. Bake at 350u0b0F for 18 to 22 minutes or until golden brown watching as this burns easily- cool 20 minutes or until completely cooled.
5. In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream;
6. add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
7. Stir in pineapple and rum- pour over cooled crust; spread evenly.
8. Sprinkle with reserved crumbs- cover; refrigerate at least 6 hours or until serving time.

flour, brown sugar, margarine, flaked coconut, almonds, cream cheese, whipping cream, milk, instant coconut cream pudding mix, pineapple, rum

Taken from www.food.com/recipe/pina-colada-dessert-squares-166929 (may not work)