Yield: 10 Servings
Measure | Ingredient |
---|---|
1 cup | Vanilla wafer crumbs |
1 cup | Nuts; finely chopped |
2 tablespoons | Sugar |
3 tablespoons | Butter or margarine |
1 pack | Gelatin powder; unflavored |
¼ cup | Cold water |
8 ounces | Cream cheese; softened |
8 ounces | Crushed pineapple; drain, reserve liquid |
½ cup | Sugar |
\N \N | Rum; as needed |
1 cup | Whipping cream; whipped |
\N \N | Coconut flakes; toasted |
CRUST
FILLING
Date: Sun, 25 Feb 1996 19:35:10 EST From: MarySpero@... (MS MARY E SPERO) Grease sides of 9" springform pan. Mix crumbs, nuts, melted butter and sugar; press onto bottom of pan. Refrigerate. Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed of mixer until well blended. Add enough rum to reserved liquid to measure ¾ cup. Gradually add gelatin and liquid to cream cheese; refrigerate until slightly thickened. Fold in pineapple and whipped cream; pour over crust. Refrigerate until firm. Sprinkle with coconut.
MC-RECIPE@...
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