PINA COLADA CHEESCAKE SOPAPILLAS

INGREDIENTS

Two 8 oz. cans refrigerated crescent rolls
16 oz. cream cheese, softened
3/4 c. sugar
1/3 c. rum (a tablespoon or so more, if you like; or, substitute with 1 t. vanilla and 3 T. milk)
1 jar Curdelicious Pineapple Curd
1 stick butter, melted
1/3 c. sugar
¾ c. coconut

PREPARATION

Preheat oven to 350 degrees.

Press one can of rolls to the bottom of a lightly greased 9x13 baking dish, pressing seams together.

Cream together cream cheese, sugar and rum…spread on top of the rolls.

Spoon pineapple curd over the top of the cream cheese layer and spread evenly.

Roll out second can of rolls, pressing seams together and lay on top. Drizzle melted butter over the top, sprinkle with 1/3 c. sugar and top with coconut. 

Bake for exactly 30 minutes until golden. Cool a bit before serving.

(C)2006 Curdelicious - All Rights Reserved