1 (20 oz.) can Dole crushed pineapple
1 c. flour
1/3 c. butter, melted
1/2 c. sliced almonds
1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 egg
1 tsp. vanilla
1/2 c. flaked coconut
1 c. flour
1/3 c. butter, melted
1/2 c. sliced almonds
1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 egg
1 tsp. vanilla
1/2 c. flaked coconut
Drain pineapple. Mix flour and butter. Chop 1/4 cup almonds; add to mixture with 1/4 cup sugar. Mix until crumbly. press into 9 inch square pan. Bake in 350 degree oven 12 minutes.
Beat cream cheese, egg, remaining 1/4 cup sugar, vanilla and pineapple. Pour over crust. Top with coconut and remaining 1/4 cup sliced almonds. Continue baking 35-40 minutes until golden brown. Cool on wire rack. Refrigerate at least 2 hours before cutting into bars.
Tampa Bay Chapter Rare Fruit Council International 