• Crust:
• 1 cup flour
• 1/2 cup sugar
• 1/2 cup margarine or butter
• Filling:
• 1 cup flaked coconut
• 1/2 cup slivered almonds
• 1 (8 oz) cream cheese, softened
• 2 Tbsp sugar
• 2 Tbsp milk
• 1 tsp vanilla
• 1 egg, beaten
• 1 (8 oz) can crushed pineapple, very-well drained
• 1 Tbsp margarine or butter, melted
• Glaze:
• 1/2 cup powdered sugar
• 2 tsp milk
• 1/4 tsp almond extract

1. Preheat oven to 350°.
2. Use a pastry blender, two forks or food processor to combine flour, sugar and margarine until crumbly.
3. Press into an ungreased 9-inch square pan.
4. Bake at 350° for 10 minutes.
5. Spread coconut and almonds on a shallow baking sheet.
6. Bake at 350° for 10 minutes or until browned, stirring once or twice (watch coconut carefully so it does not burn). Set aside.
7. In a small bowl, beat together cream cheese, sugar, milk, vanilla and egg.
8. Stir in pineapple. Spread over partially baked crust.
9. In a small bowl, combine toasted coconut, almonds and 1 tablespoon melted margarine or butter. Toss to coat and sprinkle evenly over pineapple mixture.
10. Bake for 20-25 minutes or until filling appears set. Place on rack and cool completely.
11. Refrigerate to set filling.
12. Combine glaze ingredients. Drizzle over the top and cut into bars. Keep bars refrigerated.

Makes 36 bars. (Freezes well.)

(Louise Alberta)