- 1 (18 ounce) package Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies
- 1 (14 ounce) can sweetened condensed milk (not evaporated)
- 1 (6 ounce) container Yoplait® Original 99% Fat Free pina colada yogurt
- 1 (7 ounce) bag mixed dried tropical fruit
- 1 (6 ounce) jar dry roasted macadamia nuts, coarsely chopped
- 3/4 cup white vanilla baking chips
- 1 cup flaked coconut
- Heat oven to 350 degrees F (325 degrees F for dark pan). Grease 13×9-inch pan with shortening or cooking spray. Place cookie dough rounds in pan. With floured fingers, press dough in pan to form crust.
- In medium bowl, mix condensed milk and yogurt until well blended. Spread over crust to edges of pan. Sprinkle with remaining ingredients in order listed.
- Bake 30 to 40 minutes or until edges are golden brown. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 6 rows. Store in refrigerator.