Tropical Macadamia Custard Dessert

• 1 package (16 ounces) ready-to-bake refrigerated white chip macadamia nut cookie dough, divided
• 3 eggs
• 1 can (20 ounces) unsweetened crushed pineapple, well drained
• 1 can (12 ounces) evaporated milk
• 1 package (7 ounces) dried tropical fruit bits
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons rum extract
• Whipped topping and maraschino cherries

1. Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into a greased 9-in. square baking pan. Bake at 350u0b0 for 10 minutes or until set. Let stand for 2 minutes.
2. Meanwhile, in a bowl, combine the eggs, pineapple, milk, dried fruit, brown sugar, flour and extract. Pour over crust. Crumble the remaining dough over filling.
3. Bake for 30-35 minutes or until top is golden brown. Cool on a wire rack. Cut into squares; garnish with whipped topping and cherries. Refrigerate leftovers.

ready, eggs, pineapple, milk, fruit bits, brown sugar, flour, rum, topping

Taken from www.tasteofhome.com/recipes/tropical-macadamia-custard-dessert/ (may not work)