1 c. flour
1/2 c. sugar
1/2 c. butter

8 oz. pkg. cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
1 tsp. vanilla
1 egg
8 oz. can crushed pineapple, well drained
1 c. flaked coconut
1/2 c. chopped nuts
1 tbsp. butter, melted

1/2 c. powdered sugar
3 or 4 tsp. milk
1/4 tsp. rum extract

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off.

In medium bowl combine flour and 1/2 cup sugar. With pastry blender or fork, cut in 1/2 cup butter until crumbly. Press in bottom of ungreased 9" square pan. Bake at 350 degrees for 10 minutes.

In small bowl, combine cream cheese, 2 tablespoon sugar, 2 tablespoons milk, vanilla and egg; beat until smooth. Stir in pineapple. Spread over partially baked base.

In small bowl combine coconut, nuts and 1 tablespoon melted butter. Sprinkle evenly over pineapple mixture. Return to oven and bake 18 to 20 minutes or until coconut is golden brown and filling appears set. Cool completely.

In small bowl combine all glaze ingredients. Drizzle over bars. Refrigerate. 36 bars.