Prep Time: 45 min

Total Time: 3 hours 50 min

Makes: 24 bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

2 tablespoons Gold Medal® all-purpose flour

1/3 cup butter or margarine, softened

1 egg, slightly beaten

Filling

2 packages (8 oz each) cream cheese, softened

1 can (16 oz) cream of coconut (not coconut milk)

3 tablespoons lime juice

1 teaspoon vanilla

2 eggs

Topping

1 container (12 oz) Betty Crocker® Whipped cream cheese frosting

1 1/4 cups coconut, toasted

2 teaspoons grated lime peel

1. Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with

cooking spray. In large bowl, stir cookie base ingredients until soft dough forms.

Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15

minutes.

2. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed

until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice,

vanilla and 2 eggs until smooth. Spread over cookie base.

3. Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30

minutes at room temperature. Refrigerate 1 hour to cool completely.

4. Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover;

refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in

refrigerator