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Ingredientes
- 1 1/2 c. vanilla wafer crumbs
- 1 c. flaked sweetened coconut
- 1/3 c. butter, melted
- 2 env. (1 T each) unflavored gelatin
- 3/4 c. sugar
- 1 (6 ounce) can Dole pineapple juice
- 3 large eggs, separated
- 3 lg. packages. (8 ounce each) cream cheese, softened
- 1/4 c. dark Jamaican rum (or possibly 2 teaspoon rum extract)
- 1/4 teaspoon coconut extract
- 2 (8 ounce) cans crushed pineapple in syrup
- 2 T sugar
- 1 T cornstarch
Direcciones
- Put together ingredients. Mix well. Press mix evenly over bottom and up sides of an 8 or possibly 9 inch pan. Refrigerate. Fill.
- Mix gelatin and 1/2 cup sugar in saucepan. Add in pineapple juice. Let stand till gelatin has softened. Place over low heat; stir till gelatin dissolved. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mix into egg yolks. Let cool.In medium bowl, beat cream cheese till fluffy. Add in to gelatin mix; beat till well blended. Stir in rum (or possibly rum extract) and coconut extract. Chill gelatin mix to refrigerate. Stir frequently as mix thickens. When gelatin mix is consistency of unbeaten egg whites, remove from refrigerator.
- In large bowl, beat egg whites till foamy. While beating add in remaining 1/4 cup sugar, 1 tbsp at a time, till whites hold stiff peaks. Fold egg whites into thickened gelatin mix. Put into prepared crust. Chill for 6 hrs or possibly as long as overnight.
- Put together ingredients in saucepan. Stir till cornstarch dissolves. Cook over medium heat, stirring till sauce boils and thickens slightly. Refrigerate. Spoon sauce over top of cheese cake. Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 299 | |
| Calories from Fat 107 | 36% |
| Total Fat 12.06g | 15% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 147mg | 6% |
| Potassium 124mg | 4% |
| Total Carbs 46.35g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 33.3g | 22% |
| Protein 3.4g | 5% |
