1 c. all-purpose flour
1/2 c. sugar
1/2 c. butter

FILLING:

2 tbsp. sugar
1 (8 oz.) pkg. cream cheese
2 tbsp. milk
1 tsp. vanilla
1 egg
1 (20 oz.) can crushed pineapple, drained

TOPPING:

1 c. coconut
1 tbsp. butter

Stir all base ingredients until crumbs form. Press in bottom of ungreased 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes or until lightly brown.

In small bowl beat sugar, cream cheese, milk, vanilla and egg at medium speed for 3 minutes until smooth. Stir in drained pineapple. Pour over partially baked crust. Combine topping ingredients. Sprinkle over filling. Return to oven and bake 15 to 20 minutes or until filling is set and coconut is golden brown. Cool completely. Cut into bars. Store in refrigerator. Freezes well. Yield: 36 bars.