Pineapple Cheesecake Dessert
Light and fluffy, this is an amazing dessert. The original recipe calls for 8 oz of Cool Whip. Because of the unhealthy ingredients, we use whipped cream instead. Typically, there is enough sugar in recipes that I don't sweeten mine, but if you want it sweetened, add powdered sugar to taste.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | flaked coconut |
| 1/2 cup | finely chopped pecans |
| 3 tablespoons | flour |
| 3 tablespoons | butter, melted |
| 1 (1/4-ounce) packet | unflavored gelatin |
| 1/4 cup | cold water |
| 3 (8-ounce) containers | cream cheese spread |
| 1/2 cup | sugar |
| 1 (20-ounce) can | crushed pineapple in juice, drained with 1/2 cup juice reserved |
| 1 cup | sweetened (if desired) whipped cream, whipped |
Directions:
HEAT oven to 350°F.
COMBINE coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish. Bake 15 min.
MEANWHILE, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.
BEAT cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and sweetened whipped cream; pour over crust. Refrigerate 3 hours or until firm.
Revised from Source: kraftrecipes.com
