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A no bake cheesecake with pineapple and coconut, creamy and delicious.
1-1/4 cups vanilla wafer crumbs1 cup flaked coconut, toasted1/2 cup butter or margarine, melted
Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
1 can (6 oz.) DOLE Pineapple Juice1 envelope unflavored gelatin
Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
3 packages (8 oz. each) cream cheese, softened3/4 cup plus 2 tablespoons sugar, divided1/4 cup plus 1 tablespoon dark Jamaican rum divided or2 teaspoons rum extract3/4 teaspoon coconut or vanilla extract2 cups frozen non-dairy whipped topping, thawed
Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in 1/4 cup rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
1 can (20 oz.) DOLE Crushed Pineapple, undrained
Combine undrained pineapple, 2 tablespoons sugar, 1 tablespoon rum (optional) and cornstarch in medium saucepan. Bring to a boil, stirring occasionally until sauce thickens. Spread topping over cheesecake, before serving. Garnish with toasted coconut, if desired.
Regardless of whether banana selfies are an effective way to protest racism, banana snacks a...
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