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

8 oz. soft cream cheese
2 tbsp. sugar
2 tbsp. milk
1 tsp. vanilla
1 egg
1 (8 oz.) crushed pineapple, drained well
1 c. flaked coconut
1/2 c. macadamia nuts or almonds
1 tbsp. butter, melted

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

Heat oven to 350 degrees. Combine flour, sugar and butter. Will be crumbly. Press into ungreased 9 inch pan. Bake at 350 degrees for 10 minutes.

In small bowl, combine cream cheese, 2 tablespoons 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 18-20 minutes or until coconut is golden brown and filling appears set. Cool completely.

In small bowl, combine all glaze ingredients. Drizzle over bars. Refrigerate until serving time. Yields: 36 bars.