Ingredients: 1-1/4 cups all-purpose flour 1/3 cup sugar 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces 1 egg yolk, beaten 1/3 cup flaked coconut, packed 2 (8-ounce) packages plain cream cheese, softened 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 2 eggs 1/2 cup lime juice See Raspberry Sauce recipe below

Directions: Heat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk. Blend until combined. Mix in coconut. Press down evenly into bottom of greased 13x9-inch glass baking dish. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set. Cool. Cover and chill 2 hours. Serve with Raspberry Sauce. Refrigerate leftovers. Makes 18 to 20 bars. (Recipe from Eagle Brand Sweetened Condensed Milk) Raspberry Sauce: 2 (12 ounce) packages frozen raspberries, thawed 1/4 cup sugar 2 tablespoons lemon juice 2 tablespoons water Combine all ingredients in food processor or blender and process or blend until smooth. Store covered in refrigerator. Makes 3 cups.   *See more recipes in our dessert collection