Zutaten für Pina Colada Squares
- Vanilla Wafer Crumbs
- ½ cup melted margarine
- 1 (13.5 ounce) can cream of coconut
- 8 ounces cream cheese
- Rum Flavoring
- Cool Whip Topping
- Crushed Pineapple
- Maraschino Cherry
- ½ cup chopped pecans or macadamia nuts
- Flaked Coconut
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Zubereitung von Pina Colada Squares
- Combine 1 ½ cups graham cracker crumbs and ½ cup melted margarine. Mix well.
- Press crumb mixture firmly into the bottom of a greased 9x13 inch baking pan.
- In a separate bowl, beat 8 ounces cream cheese until smooth. Gradually add 1 (13.5 ounce) can of cream of coconut, mixing until well combined.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons pineapple juice.
- Gently fold in 8 ounces Cool Whip, 1 cup crushed pineapple (drained), ½ cup maraschino cherries (drained and chopped), and ½ cup chopped pecans or macadamia nuts.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Sprinkle ½ cup shredded sweetened coconut over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
67g
Carbs
8g
