Wednesday, April 8, 2015


12 (2-inches) coconut cookies
2 pkgs (3-oz each) pineapple gelatin mix
1 1/4 cups boiling water, divided
3 pkgs (8-oz each) cream cheese at room temperature
1/2 cup cream of coconut
1/3 cup sugar
1/2 tsp coconut extract
5 drops yellow liquid food coloring
2 cups frozen whipped topping, thawed
1 long black licorice string
2 Oreo cookies or round chocolate wafers
Whipped cream to garnish around cake, optional

Coat the inside of an 8-inch springform pan with cooking spray.
Line bottom of sprayed pan with the coconut cookies, cutting to fit.

In a small bowl, whisk together 1 package of the gelatin mix and 1/2 cup boiling water until completely dissolved; cool.

In a separate bowl with mixer on medium-high speed, beat the cream cheese, cream of coconut and sugar until light and fluffy - 2 to 3 minutes. Gradually beat in the gelatin mixture, coconut extract and the food coloring until blended.  Fold in the topping and spread over the cookies in the pan.

Using a toothpick, draw indentation to form the smile. Cut licorice strip to fit the smile. Press the two cookies in place for eyes.

Cover cake and refrigerate for at least 2 hours or until set.

Meanwhile, in a bowl, whisk the remaining package of gelatin mix and the remaining 3/4 cup boiling water together until mix is completely dissolved. Add 3/4 cup cold water; cool.

Carefully and evenly pour gelatin over the cheesecake. Refrigerate again until set, at least 6 hours.

To serve, remove sides from pan and pipe a decorate edging around bottom of cake with the whipped cream, if desired.

Yield: 12 servings

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