Coconut-Cherry Cream Squares

• 3/4 cup all-purpose flour
• 1/3 cup sweetened shredded coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold reduced-fat butter
• 1/3 cup all-purpose flour
• 1/4 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 1/4 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 eggs, lightly beaten
• 1/2 cup sweetened shredded coconut
• 2 teaspoons coconut extract
• 1 can (20 ounces) reduced-sugar cherry pie filling

1. In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400u0b0 for 7-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
3. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
4. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.

flour, coconut, brown sugar, cold reducedfat, flour, sugar, sugar substitute, salt, milk, eggs, coconut, coconut

Taken from www.tasteofhome.com/recipes/coconut-cherry-cream-squares/ (may not work)