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

Pat into 9 x 13 inch pan. Bake at 350 degrees; cool.

2 (8 oz.) pkgs. cream cheese
4 tbsp. sugar
4 tbsp. milk
2 eggs
2 tsp. vanilla
2 (8 oz.) cans crushed pineapple, drained
2 c. coconut
2 tbsp. butter, melted

Blend softened cream cheese, sugar, milk, eggs, vanilla and drained pineapple; spread on crust. Top this with the coconut mixed with the melted butter. Bake at 350 degrees for 20 minutes or until coconut is toasted. Cut when cool. These bars freeze well.