te a ‘ Pina Colada Bars are a fun, refreshing and delicious tropicaltreat. (NAPSA)—Hanging out at the beach with friends and a frosty drink can be a great way to enjoy warm, sunny days. The only thing missing is a big plate of tropical Pina Colada cookie bars! Their mouthwatering pineapple, lemon and coconut flavors will take your tastebuds straight to Waikiki. Quick to make and full of home- made goodness, they mix up in minutes. (After all, who wants to spend playtime in the kitchen?) Because the recipe starts with a delicious lemon bar mix, most of the work is done, so all you dois toss in pineapple, coconut, water and eggs and then bake. Then, whenit’s time to pack for the party or the beach, just set the bars—pan and all—in your picnic basket. No muss, no fuss and no cookie crumbles. So when you want a treat that’s fresh and tropical, make up a fast batch of Pina Colada Bars and enjoy a taste of the islands. Waikiki, watch out! Pina Colada Bars 1 package Krusteaz Lemon Bar Mix (1 pouch of complete crust and 1 pouch filling mix) 4 Cup water od eggs 1 can (8 oz.) crushed pineapple, drained % cup sweetenedflaked coconut Preheat oven to 350 F. Press full pouch of complete crust firmly into bottom of lightly greased, 8x8x2-inch pan. Bake8 minutes (crust will be pale). In medium bowl, whisk together full pouch lemon filling mix, water and eggs until well blended. Stir in pineapple and coconut. Pour over hot crust. Bake 25-30 minutes or until center does not jiggle when Shaken and top begins to brown. Cool completely and cut into squares. Store covered in the refrigerator. Makes 16 bars.
