2 cans (8 oz. each) crushed pineapple, undrained, divided
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Let's Make It
Preheat oven to 350°F. Mix graham crumbs, 1 cup of the coconut, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan.
Beat cream cheese, remaining 1 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended. Stir in 1 can of the undrained pineapple. Pour over crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares. Drain remaining can of pineapple. Top each square with about 2 tsp. of the pineapple and 1 tsp. of the remaining 1/2 cup coconut just before serving. Store leftover dessert squares in refrigerator.
Serve this rich, tropical dessert at your next celebration with loved ones.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 1 square each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.