1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can crushed pineapple, drained
2 eggs, beaten
1 (8 ounce) package coconut cream liqueur
1 1/2 cups milk
1 cup chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups all-purpose flour for topping
1 cup butter, melted
1 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, cream cheese, pineapple, eggs, coconut cream and pudding mix. Mix well and transfer mixture into the 9 inch square pan. Fill and spread with butter mixture. Cut a small opening in the top of the tart. Pour frosting over cream cheese mixture. Drizzle the remaining butter mixture onto the top of the tart.
Bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely before frosting.
Melt 2 tablespoons butter in a large bowl, cream cheese mixture on top of tart.
Remove toothpick from top of tart. Fill tart with whipped cream mixture and frost with frosting. Frost top and sides of tart with whipped cream: Combine flour, 1/2 cup butter, baking powder and remaining 1/2 cup butter mixture, stir to form a dough.
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