Creamy Piña Colada Dessert Bars

Heat oven to 350 °F. Let dough stand at room temperature 10 minutes to soften. Line 13x9-inch pan with foil, allowing foil to extend over 2 sides. Lightly spray foil with cooking spray. Press dough in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes. Meanwhile, in large bowl, beat cream cheese, yogurt, rum and sugar with electric mixer on medium speed until smooth and creamy. In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently fold into cream cheese mixture until well blended. Fold in 1 cup of the diced mango until well blended. Spoon into cooled crust; spread evenly. Cover; refrigerate at least 2 hours until set. Just before serving, sprinkle with remaining 1/2 cup diced mango and the toasted coconut. Cut into 6 rows by 4 rows. Refrigerate leftovers.