Makes:
16 servings
Total Time:
1 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 8 oz. PHILADELPHIA Cream Cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 8 oz. cream of coconut (Coco Lopez)
- 3 tsp. Puertor Rican rum (Bacardi); optional
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 2 HONEY MAID Graham Pie Crust (6 oz.)
- 1 can (8 oz.) crushed pineapple drained for garnish
make it
BEAT cream cheese, sweetened condensed milk, cream of coconut and rum in large bowl with wire whisk or electric mixer until well blended.
ADD whipped topping; stir gently until well blended. Pour over crust.
REFRIGERATE for 1 hour at least. Top with crushed pineapple. Store leftover cheesecake in refrigerator.
Notes
