Description Edit

Contributed by Catsrecipes Y-Group

  • Source: Old Magazine Clipping
  • 8 – 10 Servings

Ingredients Edit

Crust Edit

Filling Edit

Directions Edit

Crust Edit

  1. Mix vanilla wafer crumbs with flaked coconut.
  2. Stir in melted butter.
  3. Press on bottom and side of 8" – 9" spring-form pan.
  4. Chill until ready to use.

Filling Edit

  1. Mix gelatin and ½ cup sugar in saucepan.
  2. Add pineapple juice. Let stand 1 minute.
  3. Heat on low until gelatin dissolves, 5 minutes. Remover from heat.
  4. Add egg yolks, 1 at a time, beat well after each addition. Cool slightly.
  5. Beat cream cheese until fluffy.
  6. Blend in gelatin mixture with rum and coconut extract.
  7. Chill quickly be setting mixture over bowl of ice water; stir until slightly thickened.
  8. Beat egg whites until foamy.
  9. Gradually add ¼ cup sugar, beating until stiff peaks form.
  10. Fold in gelatin mixture. Turn into prepared crust.
  11. Refrigerate overnight.
  12. In saucepan, combine undrained pineapple with 2 tbsp sugar and cornstarch.
  13. Cook, stirring until mixture boils and thickens. Cool.
  14. Spoon over cheesecake.

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