Coconut Lime Cheesecake
1 cup angel flake coconut
2 tbsp flour
2 tbsp butter, melted
1 envelope unflavored gelatin
1/4 cup water
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp grated lime peel
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz) whipped topping, thawed (or use whipped cream)
- Mix coconut, flour, and butter.
- Press firmly onto bottom of 9-inch spring-form pan.
- Bake at 350 deg. F. for 12-15 minutes, or until very lightly browned.
- Soften gelatin in water in small saucepan
- let stand 1 minute.
- Cook on low heat for 5 minutes, or until gelatin is dissolved, stirring occasionally.
- Beat cream cheese and sugar with electric mixer on medium until well blended.
- Add dissolved gelatin, lime peel, juice, and food coloring; mix well.
- Gently stir in whipped topping; pour over crust.
- Refrigerate several hours or until firm.
- When ready to serve, run knife or metal spatula around rim of pan to loosen the cake; remove rim of pan.
- Serves 12