Tropical Cheesecake Bars
1 roll (18 oz) Pillsbury refrigerated sugar cookies
1 pkg. (8 oz) cream cheese, softened
1/2 cup sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup pineapple ice cream topping
1/4 cup shredded coconut
2 tablespoons chopped pecans
Heat oven to 350ºF. Cut cookie dough into 1/2 inch thick slices; arrange in bottom of ungreased 13x9 inch pan. Press dough evenly in pan to form crust.
Bake 14 to 19 minutes or until golden brown. Cool completely - about an hour.
Beat filling ingredients until smooth. Spread over cooled crust. Spoon and gently spread pineapple topping over filling. Sprinkle with coconut and pecans. Refrigerate until firm, about an hour.