Make a Pineapple Cheesecake Dessert that will be adored by all! Our Pineapple Cheesecake Dessert features a tasty coconut-and-chopped-pecans crust.
What You Need
Original recipe yields 32 servings
2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
1 env. (1/4 oz.) KNOX Unflavored Gelatine
1/4 cup cold water
3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz.) crushed pineapple in juice, drained with 1/2 cup juice reserved
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Heat oven to 350°F.
Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish. Bake 15 min.
Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.
Beat cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.
At 32 servings, this fun recipe is great dessert to serve at your next party or large family gathering.
Prepare using 3 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.