Kim's Kitchen

Raspberry Colada Cheesecake Bars

• 2 C. Fresh Raspberries
• 1/2 C. Sugar
• 2 Cans Crescent Rolls
• 2 packages (8oz) Cream Cheese, room temperature
• 1 C. Sugar
• 2 tsp. Coconut Extract or Coconut Rum
• 1/2 C. Coconut
• 3 T. Butter, melted
• 2 T. Sugar

Rinse Raspberries, add to bowl and stir in 1/2 C. Sugar. Set aside to macerate.

Preheat oven to 350

Spray 9x13 pan with non-stick spray. Place one tube of crescent roll dough in bottom of pan. (You can pinch perforations together or run a rolling pin over it to close the gaps.)

In a bowl with an electric mixer, beat together Cream Cheese, 1 C. Sugar and Coconut Extract.

Spread Cream Cheese mixture on dough in pan. Sprinkle Coconut on top. Layer Macerated Raspberries (juice and all) on top of coconut. Cover with remaining tube of Crescent Roll dough.

Brush Melted Butter on top of dough and sprinkle with 2 T. Sugar.

Bake 30-35 minutes. Let cool before serving (store leftovers in fridge).

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