Creamy Piña Colada Dessert Bars

Name: Creamy Piña Colada Dessert Bars
Prep time: 20 min
Total time: 3 h 20 min
Yield: 24
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 2 packages (8 oz each) cream cheese, softened; 2 containers (6 oz each) Yoplait® Original piña colada yogurt; 3 tablespoons coconut rum, if desired; 1/4 cup sugar; 1 1/4 cups heavy whipping cream; 1 large mango, peeled, pitted and diced (about 1 1/2 cups); 1/2 cup toasted coconut

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Pillsbury Kitchens

Updated Sep 20, 2016

Creamy Piña Colada Dessert Bars

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Prep Time 20 min
Total 3 hr 20 min
Ingredients 8
Servings 24

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Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2 packages (8 oz each) cream cheese, softened
2 containers (6 oz each) Yoplait® Original piña colada yogurt
3 tablespoons coconut rum, if desired
1/4 cup sugar
1 1/4 cups heavy whipping cream
1 large mango, peeled, pitted and diced (about 1 1/2 cups)
1/2 cup toasted coconut

Make With

Pillsbury Cookie Dough

Instructions

Step
1

Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line 13x9-inch pan with foil, allowing foil to extend over 2 sides. Lightly spray foil with cooking spray. Press dough in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
Step
2

Meanwhile, in large bowl, beat cream cheese, yogurt, rum and sugar with electric mixer on medium speed until smooth and creamy.
Step
3

In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently fold into cream cheese mixture until well blended. Fold in 1 cup of the diced mango until well blended. Spoon into cooled crust; spread evenly. Cover; refrigerate at least 2 hours until set.
Step
4

Just before serving, sprinkle with remaining 1/2 cup diced mango and the toasted coconut. Cut into 6 rows by 4 rows. Refrigerate leftovers.

Nutrition

230 Calories

15g Total Fat

2g Protein

20g Total Carbohydrate

15g Sugars

Tips from the

Pillsbury Kitchens

tip 1

To toast coconut, spread coconut on ungreased cookie sheet. Bake at 350°F 6 to 8 minutes, stirring occasionally, until golden brown.
tip 2

For a fun garnish, place 1 maraschino cherry and 1 mango chunk into each of 24 umbrella picks.