Tropical Bar Cookies
|Sliced almonds||1⁄2 Cup (8 tbs), divided (Dole Brand)|
|All purpose flour||1 Cup (16 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs), melted|
|Sugar||1⁄2 Cup (8 tbs), divided|
|Canned crushed pineapple in syrup||20 Ounce, drained (Dole Brand)|
|Light cream cheese||8 Ounce, softened (1 Package)|
|Vanilla extract||1 Teaspoon|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°F.
Chop 1/4 cup almonds for crust; mix with flour, margarine and 1/4 cup sugar in medium bowl until crumbly.
Press onto bottom of 9 inch square pan.
Bake 12 minutes.
Beat pineapple, cream cheese, egg, remaining 1/4 cup sugar and vanilla in large bowl until blended.
Pour over crust.
Top with coconut and remaining 1/4 cup sliced almonds.
Bake 35 to 40 minutes or until golden brown.
Cool on wire rack.
Refrigerate at least 2 hours before cutting into bars.