If piña coladas are your go-to tropical drink, then you HAVE to try this luscious cheesecake. Its pineapple-coconut flavor will rock your world.
What You Need
Original recipe yields 10 servings
5 tablespoons water
1 env. KNOX Unflavored Gelatine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups crushed pineapple in juice, drained, divided
1 cup coconut milk
1/2 cup sweetened condensed milk
1 (6 oz.) ready-to-use graham cracker crumb crust
1/3 cup boiling water
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Let's Make It
In a small cup put 5 tablespoons of water; sprinkle the unflavored gelatin over water. Place in a hot water bath; stir until gelatin is dissolved.
Put the PHILADELPHIA Cream Cheese, one cup crushed pineapple, coconut milk, sweetened condensed milk and unflavored gelatin mix in the blender until everything is well mixed together. Once ready, pour carefully over the graham cracker crust. Put in the refrigerator for at least 3 hours.
After 3 hours:
Dissolve pineapple JELL-O in the boiling water. Spread remaining crushed pineapple over the pie along with the gelatin once it has cooled off.
Place it in the refrigerator until it is set.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.