This cheesecake is so amazingly delicious! The crust is made of coconut and the filling is a perfect mixture of lime and other yummies. Enjoy!
-2 cups sweetened coconut flakes
-4 Tbs flour
-4 Tbs margarine, melted
-1 envelope unflavored gelatin
-1/4 cup water
-2 packages (8 oz each) cream cheese, at room temperature
-3/4 cup sugar
-1 tsp grated lime zest
-1/4 cup lime juice
-a few drops green food coloring
-1 tub (8 oz) whipped topping, thawed
Preheat oven to 350 F. Mix melted margarine with coconut and flour. Press firmly onto bottom of 9 inch springform pan. Bake for 12-15 minutes, or until lightly browned.
Meanwhile, in a small sauce pan.mix gelatin into water. Place pan on low heat. Cook until gelatin is completely dissolved, stirring occasionally. Set aside.
With the electric mixer, beat cream cheese and sugar until well blended. Add dissolved gelatin, lime zest, lime juice and food coloring. Mix well. Stir in the thawed whipped topping. Pour mixture over coconut crust. Refrigerate for at least 3 hours. When ready to serve, run knife or metal spatula around rim of pan to loosen cake. Remove rim of pan. Enjoy!