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Pina Colada Cheesecake

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 1 hr 30 min
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
Average Rating  (4)
Rated  by jnxortega on 9/8/2005 It's very very good, my family love it!! I added 1/4 cup of the pineapple juice with one envelope KNOX Unflavored Gelatine (already dissolved) to the mixture for more consistency and it works!
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