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Pineapple Cheesecake Dessert

Prep Time:

30 min

Total Time:

6 hr

Makes:

32 servings

What You Need

2 cups BAKER'S ANGEL FLAKE Coconut

1/2 cup finely chopped PLANTERS Pecans

3 Tbsp. flour

3 Tbsp. butter or margarine

1 envelope KNOX Unflavored Gelatine

1/4 cup cold water

3 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread

1/2 cup sugar

1 can (20 oz.) crushed pineapple, drained, reserving 1/2 cup liquid

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

PREHEAT oven to 350°F. Mix coconut, pecans, flour and butter; press firmly onto bottom of 13x9-inch baking dish. Bake 15 minutes. Cool completely.

SPRINKLE gelatin over water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatin is completely dissolved, stirring occasionally.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin and reserved pineapple liquid, beating until blended. Refrigerate until slightly thickened. Gently stir in pineapple and whipped topping; pour over crust. Refrigerate several hours or overnight until firm. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Size It Up

At 32 servings, this fun recipe is great for a party or large family gathering.

Great Substitute

Prepare as directed, using 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened.

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Rated

by a cook on 8/31/2009
" The lemon cheesecake was a smashing hit at my Mother's Birthday celebration. Everyone loved it! I added crushed pecans on the top which is not in the recipe. Make sure you do not use cream cheese spread if you are in a hurry because it takes longer to set."