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

FILLING:

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

GLAZE:

1/2 c. powdered sugar
3-4 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. Cut in 1/2 cup butter with pastry cutter or fork until crumbly. Press in bottom of ungreased 9 inch square pan and bake for 10 minutes.

In small bowl, combine cream cheese, sugar, milk, vanilla and egg, beat until smooth. Stir in pineapple. Spread over partially baked base. In small bowl, combine coconut, nuts and butter; sprinkle evenly over pineapple mixture.

Bake 18-20 minutes or until coconut is golden brown and filling is set. Cool completely. In small bowl combine glaze ingredients. Drizzle over bars. Refrigerate until serving time. 36 bars.