Pineapple Coconut Napoleons

Method

1. Drain pineapple slices; reserve 1/4 cup juice.
2. Combine 1/4 cup brown sugar and cinnamon in small bowl. Spray both sides of wonton wrappers with cooking spray then dredge in sugar-cinnamon mixture; place on baking sheet.  Bake at 350ºF 3 minutes each side or until edges are golden brown; let cool.
3. Beat cream cheese, cream of coconut and 2 tablespoons brown sugar in medium bowl until smooth. Stir in nuts; set aside 4 tablespoons cream cheese mixture. Dredge 8 pineapple slices in remaining 1/2 cup brown sugar.  Cut remaining 2 pineapple slices into
4. Cook pineapple slices in large nonstick skillet over high heat turning, until lightly browned on both sides; 30 to 60 seconds per side. Remove from pan. Add any remaining sugar and butter to pan and melt.
5. Stir pineapple chunks and reserved juice into skillet. Heat to boiling and cook 2 to 3 minutes or until slightly thickened.
6. Place one wonton wrapper on 4 dessert plates. Top each with pineapple slice and some of the glaze. Spoon 1/8 cream cheese mixture in center of slice. Repeat, layering once. Place remaining wonton wrapper on top; spoon reserved cream cheese mixture on top.