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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. crushed coconut cookies
- 1/2 c. desiccated coconut
- 1/2 c. melted butter
- 1 pkg. lemon Jello
- 1/2 c. boiling water
- 1/2 c. lemon juice
- 2 teaspoon grated lemon rind
- 1 teaspoon vanilla
- 1 can sweetened condensed lowfat milk
- 1/2 c. cream cheese
- Grated lemon rind to decorate
Direcciones
- 1. Mix together the crushed cookies, coconut and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Refrigerate.2. Mix the lemon Jello with the boiling water and stir till dissolved.
- 3. Add in the lemon juice and lemon rind; mix well. Cool.
- 4. Beat the condensed lowfat milk with the vanilla till thick.
- 5. Soften the cream cheese and put together with the Jello mix and the beaten condensed lowfat milk. Blend thoroughly.
- 6. Pour into the prepared crust, sprinkle with grated lemon rind and refrigerate till hard. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 467 | |
| Calories from Fat 227 | 49% |
| Total Fat 26.1g | 33% |
| Saturated Fat 16.78g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 225mg | 9% |
| Potassium 324mg | 9% |
| Total Carbs 55.07g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 46.06g | 31% |
| Protein 6.88g | 11% |
