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Ingredients
- BOTTOM LAYER
- 1 (17.5 oz.) package sugar cookie mix
- 1/2 cup butter, melted
- CREAM CHEESE PINEAPPLE LAYER
- 1 (8 oz.) package cream cheese, softened
- 2 large eggs
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 1 (20 oz.) can crushed pineapple in juice, drained, reserving 2 tablespoons juice
- COCONUT LAYER
- 1 1/2 cups flaked coconut
- 1/2 cup macadamia nuts, chopped
- 1/4 cup butter, melted
Details
Preparation time 20mins
Cooking time 70mins
Preparation
Step 1
HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan.
STIR cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12 to 15 minutes or until lightly browned.
BEAT cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended. Beat in sweetened condensed milk, vanilla and 2 tablespoons pineapple juice. Pour over warm crust. Sprinkle drained pineapple evenly over top.
STIR coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer.
BAKE 30 to 35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.
Serving Size (1 bar, 1/36 of recipe), Calories 210 (Calories from Fat 120), Total Fat 13g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 35mg, Sodium 160mg, Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 16g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C 2%, Calcium 4%, Iron 2%.
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