3/4 c. all-purpose flour
1/2 c. coconut
1/3 c. butter, melted
2 tbsp. brown sugar
1 qt. vanilla ice cream
1 (8 oz.) pkg. cream cheese, softened
1/2 of a 6 oz. can (1/3 c.) frozen orange juice concentrate, thawed
1 (8 1/4 oz.) can crushed pineapple, drained
Pineapple slices (optional)

Stir together flour, coconut, butter and brown sugar. Spread evenly in an 8x8x2 inch baking pan. Press onto bottom of pan to form a firm, even crust. Bake in a 325 degree oven about 20 minutes or until golden. Cool.

Meanwhile, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in crushed pineapple. Spoon into prepared crust. Freeze 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired. Serves 8 or 9.