Pineapple-Orange Squares

6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/2 cup flaked coconut
2 tablespoons brown sugar
1 quart vanilla ice cream
1 (8-ounce) package cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 (8-1/4 ounce) can crushed pineapple, drained

In a medium saucepan, melt the butter. Stir in the flour, coconut, and brown sugar. Press mixture into bottom of a 8x8x2-inch baking pan. Bake at 325 degrees F. for 20 minutes. Cool. Stir ice cream to soften. In a large mixer bowl, beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls; beat smooth. Stir in pineapple. Spoon into prepared crust. Freeze 8 hours or overnight. To serve, let stand 10 to 15 minutes. Cut into squares. Garnish with quartered pineapple slices and orange peel strips.--Linda Brooks, St. Paul, Minn.

Serves 8 or 9.

[recipe on the back of “Cherry-Chocolate Ice Cream,” clipped from “Better Homes and Gardens”]