| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Vanilla wafer crumbs |
| 1/3 |
c |
Margarine; melted |
| 1 |
cn |
(8 oz.) coco goya cream of coconut |
| 2 |
pk |
(8 oz.) cream cheese; softened |
| 1 |
ts |
Rum flavoring |
| 8 |
oz |
Cool Whip®; thawed |
| 1 |
cn |
(8 oz.) crushed pineapple; drained |
| 1/2 |
c |
Maraschino cherries; chopped |
| 1/2 |
c |
Chopped nuts |
| 1/2 |
|
Flaked coconut; toasted |
INSTRUCTIONS
Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually
add cream of coconut to cream cheese, mixing at medium speed on electric
mixer until blended. Stir in rum flavoring. Fold in whipped topping,
pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted
coconut. Chill several hours or overnight. Cut in squares.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 09, 1998
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