This dessert is the perfect dessert for summer. Each bite of this cheesecake is overflowing with pineapple-y goodness and the smooth taste of Philly, of course.
PREHEAT oven to 350°F. Mix coconut, pecans, flour and butter; press firmly onto bottom of 13×9-inch baking dish. Bake 15 minutes. Cool completely.
SPRINKLE gelatin over water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatin is completely dissolved, stirring occasionally.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin and reserved pineapple liquid, beating until blended. Refrigerate until slightly thickened. Gently stir in pineapple and whipped topping; pour over crust. Refrigerate several hours or overnight until firm. Store leftover dessert in refrigerator.
by Garry, on August 22 2008 @ 1:08 pm
I love cheesecake, and that looks totally delicious. I think I am going go to have to give this recipe a go, sometime very very soon.