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

Mix well and pat in 9 x 13 pan. Bake 15 minutes at 375 degrees.

FILLING:

2 (8 oz.) cream cheese
1/4 c. milk
2 c. well drained crushed pineapple
1/3 c. sugar
2 tsp. vanilla

Mix all but pineapple, then fold in pineapple. Pour over cooled crust.

TOPPING:

Mix 2 tablespoons of butter melted with 3 cups of coconut. Spread on top. Bake 15 to 20 minutes until toasted at 350 degrees.