Plated Piña Colada

If you like Piña Coladas….you will love this dessert. Light, creamy and dreamy with some Malibu Coconut Rum thrown in for rummy fun. Decorate with coconut whip cream for extra yumminess!

Tart Shell Ingredients:
2 packages of Sandies Shortbread Cookies (1 package and one sleeve of cookies from the other pack-7 cookies)
4 Tablespoons of butter, melted

Preheat oven to 325 degrees. Put cookies in a food processor and process until cookies are fine crumbs. Put in a bowl and add melted butter. Mix and press into a tart pan. Bake for 7 minutes. Let cool completely.

Piña Colada:
1 8 ounce block of cream cheese
8 ounces of heavy whipping cream
1 – 1 1/2 cups of powdered sugar*
4 shot glasses of Malibu Rum *can substitute 2 teaspoons of rum extract
1 8 ounce can of crushed pineapple, drained well, no excess juice

In a mixing bowl that had been chilled 30 minutes in the refrigerator, blend cold cream cheese. Pour in whipping cream and blend to stiff consistency. Add powdered sugar, taste after adding one cup. Add another half cup of powdered sugar to achieve the sweetness you desire. Mix in rum or rum extract and crushed pineapple. Blend well. Pour into cooled tart crust and refrigerate.

Garnishes:
Pineapple Tibits
Pineapple Ring
Coconut Whip Cream
Paper Umbrella

Coconut Whip Cream:
4 ounces heavy whipping cream
1/2 cup powdered sugar
2-3 teaspoons of coconut extract

In a chilled mixing bowl, whip heavy whipping cream to stiff peaks. Add sugar and extract. Pipe on top of tart and decorate with pineapple.

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