Hale Groves Grapefruit Creamsicle Bars

The light and refreshing dessert offers a sweet, citrusy take on traditional orange creamsicle flavor. Light, fluffy and delicious, the toasty coconut adds a perfect finishing touch. A wonderful summertime dessert!

Ingredients:

Coconut Shortbread Crust:

½ c. coconut

1 c. butter, cold, cut into chunks

2 c. flour

½ c. sugar

Grapefruit Cream:

¾ c. heavy cream

¼ c. powdered sugar

1 tsp. vanilla

8 oz. pkg. cream cheese, softened

2 Tbsp.  sugar

7 oz. sweetened condensed milk

2 Tbsp. grapefruit zest

1/3 c. freshly squeezed grapefruit juice, strained

1 drop pink food coloring

Garnishes:

Sweetened coconut flakes, lightly toasted

Whipped cream

Small grapefruit slices

Mint leaves

Directions:

1. Pre-heat oven to 350ºF. Add coconut to food processor and pulse until roughly chopped.  Add butter, sugar then flour.  Run processor until the dough comes together in a ball.
2. Grease a 9″×13″ pan with cooking spray or butter. Press dough evenly into pan. Bake for 25-30 minutes until dough is light golden brown on top and cooked through.  Remove from oven and let cool completely.
3. In stand mixer, use a whisk attachment to beat together heavy cream, powdered sugar and vanilla on medium-high until soft peaks form. Transfer to another bowl.
4. In same mixing bowl, add cream cheese, sugar, and sweetened condensed milk until combined. Add grapefruit zest and juice and mix well.
5. Using a spatula, fold the whipped cream into the grapefruit cream. Add the 1 drop of food coloring to the mixture halfway through folding the whipped cream into the grapefruit cream.
6. Top cooled coconut shortbread crust with grapefruit creamsicle topping. Sprinkle a few lightly toasted coconut shreds on top.  Cover and chill in fridge, at least 2 hours.
7. When ready to serve, top with a small dollop of whipped cream, more toasted coconut, a sliver of grapefruit, and a mint leaf.