BASE:

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

Using pastry blender, mix until crumbly. Press in bottom of ungreased 9-inch square pan. Bake at 350 degrees for 10 minutes.

FILLING:

Combine 8 oz. cream cheese, softened, 2 tablespoons sugar, 2 tablespoons milk, 1 teaspoon vanilla and 1 egg. Beat until smooth. Stir in 8 oz. can crushed pineapple, drained. Spread over baked crust.

In small bowl, combine 1 cup coconut, 1/2 cup almonds, chopped, and 1 tablespoons butter, melted. Sprinkle evenly over pineapple mixture. Return to oven and bake 18-20 minutes or until coconut is golden brown. Cool completely.

In small bowl, combine 1/2 cup powdered sugar, 1/4 teaspoon rum extract and 3-4 teaspoons milk. Drizzle over bars. Makes 36 bars.