Best Pina Colada Dessert Squares Recipes
PIñA COLADA MAGIC BARS
These easy Piña Colada Magic Bars marry the flavors of a Piña Colada with your favorite 7 layer bars. Soft and chewy with a taste of the tropics that everyone will love!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 33m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray a 9x13 pan with baking spray and line with parchment. Set aside.
- In a medium bowl, combine graham cracker crumbs and melted butter. Stir with a fork until combined.
- Press graham cracker mixture into the bottom of the prepared pan with a spatula or your fingers.
- In a small bowl, combine sweetened condensed milk and rum or rum extract. Gently whisk until thoroughly combined. Set aside.
- Sprinkle coconut over the top of the crust, followed by the white chocolate chips, pineapple, and macadamia nuts.
- Drizzle the sweetened condensed milk mixture evenly over the top.
- Bake for 23 to 27 minutes keeping a close eye on the bars starting at 20 minutes. You'll know they are done when the edges lightly brown.
Nutrition Facts : Carbohydrate 32 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 19 mg, Sodium 123 mg, Fiber 2 g, Sugar 27 g, Calories 285 kcal, UnsaturatedFat 7 g, ServingSize 1 serving
PIñA COLADA DESSERT SQUARES
This is for you if you're dreaming about a cool and tropical dessert you can make ahead and serve to a crowd!
Provided by Pillsbury Kitchens
Categories Dessert
Time 7h
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and brown sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13x9-inch pan.
- Bake at 350°F. for 18 to 22 minutes or until golden brown, stirring twice. Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.
- In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream. Add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened. Stir in pineapple and rum. Pour over cooled crust; spread evenly. Sprinkle with reserved crumbs. Cover; refrigerate at least 6 hours or until serving time. Cut into squares.
Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1/15 of Recipe, Sodium 220 mg, Sugar 13 g
PINA COLADA BARS
My all-time favorite summer drink in cookie form.
Provided by Brandi Rose
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h22m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
- Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
- Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
- Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
- Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
- Drizzle glaze over cooled filling; cut into bars.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 26.7 g, Cholesterol 38.5 mg, Fat 10.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 19.5 g
PIñA COLADA FROZEN DESSERT
Betty Crocker's Heart Healthy Cookbook shares a recipe! Pineapple juice, coconut and rum added to ice cream create a cool tropical paradise.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
- In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
- Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 10 g, TransFat 0 g
PINA COLADA SQUARES
Make and share this Pina Colada Squares recipe from Food.com.
Provided by Aroostook
Categories Bar Cookie
Time 20m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs and margarine.
- Press into a greased 9 x 13 cake pan.
- Add cream of coconut to cream cheese and mix until well blended.
- Stir in flavoring.
- Fold in Cool Whip, pineapple, cherries and nuts.
- Spread over crust.
- Sprinkle with coconut.
- Chill overnight in fridge.
Nutrition Facts : Calories 362.2, Fat 28.4, SaturatedFat 13.5, Cholesterol 45.1, Sodium 253.2, Carbohydrate 24, Fiber 1.3, Sugar 3.8, Protein 4.4
PINA COLADA DESSERT SQUARES
This is light and creamy. It isn't a strong Pina Colada flavor but it IS reminiscent of the classic drink. It is good garnished with toasted coconut and some dried pineapple
Provided by JanetB-KY
Categories Dessert
Time 6h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F; lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour and brown sugar; mix well- with pastry blender or fork, cut in margarine until mixture resembles coarse crumbs then stir in coconut and almonds, sprinkle evenly in ungreased 13x9-inch pan.
- Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
- Bake at 350°F for 18 to 22 minutes or until golden brown watching as this burns easily- cool 20 minutes or until completely cooled.
- In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream;
- add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
- Stir in pineapple and rum- pour over cooled crust; spread evenly.
- Sprinkle with reserved crumbs- cover; refrigerate at least 6 hours or until serving time.
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