Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pina Colada Cheesecake




Source of Recipe


DOLE®


List of Ingredients




1-1/4 cups vanilla wafer crumbs
1 cup flaked coconut, toasted
1/2 cup butter or margarine, melted
1 can (6 oz.) DOLE® Pineapple Juice
1 envelope unflavored gelatin
3 packages (8 oz. each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup dark Jamaican rum or 2 teaspoons rum extract
3/4 teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed
1 can (20 oz.) DOLE Crushed Pineapple
1 tablespoon cornstarch
Toasted flaked coconut (optional)


Recipe



Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.


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.


Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.


Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired