| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
18 |
Servings |
INGREDIENTS
| 4 |
c |
Bisquick original baking mix |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Flaked coconut |
| 1/3 |
c |
Margarine or butter; softened |
| 2 |
tb |
Cocoa |
| 1 |
|
Egg |
| 2 |
pk |
(8-oz) cream cheese; softened |
| 2 |
|
Eggs |
| 3/4 |
c |
Granulated sugar |
| 2 |
ts |
Vanilla |
| 2 |
c |
Sour cream |
| 1/4 |
c |
Packed brown sugar |
| 1 |
tb |
Vanilla |
| 1/3 |
c |
Flaked coconut |
| 1/3 |
c |
Chopped pecans |
INSTRUCTIONS
HEAT oven to 350 degrees. Beat baking mix, 1/2 cup granulated sugar, 1/2
cup coconut, the margarine, cocoa and 1 egg in large bowl on low speed
until crumbly. Press lightly in ungreased rectangular pan, 13x9x2 inches.
BEAT cream cheese, 2 eggs, 3/4 cup granulated sugar and 2 teaspoons
vanilla until smooth and fluffy. Spread over crust.
BAKE about 25 minutes or until set. Mix sour cream, brown sugar and 1
tablespoon vanilla until smooth. Immediately spread over cheesecake. Mix
1/3 cup coconut and the pecans; sprinkle over cheesecake. Cool 15 minutes.
Cover and refrigerate at least 5 hours. 18 servings.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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