Email to Virginia       

Recipe Categories: Maizey's HOME PAGEAPPETIZERS BARS BARSandSQUARES BBQ Beans BREAD BREAKFAST CAKES CAKESandPIES CANDY CASSEROLES CHEESECAKE CHILI Chowder CHOWDER COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD FRITTATA MARINADES MEATS Muffins PASTA PIES POULTRY Quiche RICE RUBS SALADandDRESSING SANDWICHES SIDEDISHES SOUP SOUPSandSTEWS TEABREAD THANKSGIVING VEGETABLES

PIÑA COLADA SQUARES




Source of Recipe


Josielynn


List of Ingredients





2 cups vanilla wafer crumbs
1/3 cup butter or margarine, melted
1 (8-ounce) can cream of coconut
2 (8-ounce) packages cream cheese, softened
1 teaspoons rum flavoring
1 (8-ounce)) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped nuts
1 (8-ounce) container non-dairy whipped topping, thawed
1 cup flaked coconut, toasted*


Recipe




Combine crumbs and butter, press into bottom of 13 x 9 x 2-inch baking pan. Set aside.

Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring, pineapple, cherries and nuts. Fold in whipped topping. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.
Makes 24 bars.