PINEAPPLE-ORANGE SQUARES

FOR THE CRUST:
3/4 cup all-purpose flour
1/2 cup coconut flakes
6 tablespoons butter or margarine, melted
2 tablespoons brown sugar
FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 quart vanilla ice cream
1 (8 1/4 ounce) crushed pineapple, drained
FOR GARNISH:
Quartered pineapple slices
orange peel strips

TO MAKE THE CRUST:
Preheat oven to 325 degrees F.

Stir together flour, coconut, butter, and brown sugar. Press mixture into bottom of and 8x8x2-inch baking pan.

Bake in a 325 degrees F oven for 20 minutes. Cool.

TO MAKE THE FILLING:
In a large mixer bowl beat cream cheese and orange juice till fluffy; set aside.

Stir ice cream to soften and by spoonfuls to the cream cheese mixture; beat smooth. Stir in pineapple. Spoon into cooled crust.

Freeze 8 hours or overnight.

TO SERVE:
Let stand 10 to 15 minutes. Cut into squares. Garnish with quartered pineapple slices and orange peel strips.

Servings: 8 or 9
From: Linda Brooks, St. Paul, Minn.
Source: Better Homes and Gardens