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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Don't rightly recollect where this critter came from, but mighta found him somewhere in the swamps (laughs). But if you enjoy a limy desert with toasted coconuts and nuts, then give it a whirl. Otherwise, feed it to the possums. Ingredients:
1-1/2 cups flaked coconut |
3 tablespoons ground macadamia nuts or almonds |
3 tablespoons butter or margarine, melted |
1 envelope unflavored gelatin |
1/4 cup cold water |
3/4 cup sugar |
16 ounces cream cheese softened |
1/4 cup lime juice |
1 tablespoon grated lime peel |
green food coloring |
1-1/2 cups whipping cream whipped |
additional whipped cream and toasted coconut |
Directions:
1. Pie Crust:
2. In bowl combine coconut and nuts then stir in butter.
3. Press onto bottom of a greased spring form pan.
4. Bake at 350 for 15 minutes then cool on a wire rack.
5. Filling:
6. In saucepan sprinkle gelatin over cold water and let stand for 1 minute.
7. Stir in sugar then cook over low heat until sugar and gelatin are dissolved.
8. Remove from heat.
9. In mixing bowl beat cream cheese until smooth then gradually beat in gelatin mixture.
10. Add lime juice and peel and beat until blended.
11. Tint pale green with food coloring then fold in whipped cream and pour over crust.
12. Refrigerate for 5 hours or overnight.
13. Carefully run knife around edge of pan to loosen then remove sides of pan.
14. Garnish with whipped cream and coconut before serving.
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