Submitted by Meagan Wade
(from "Kraft Food and Family" cooking magazine)
1 cup Baker's Angel Flake Coconut
2 Tablespoons flour
2 T margarine, melted (I used butter)
1 envelope Knox Unflavored Gelatin
1/4 cup water
2 pkgs. (8 oz. each) Philadelphia cream cheese, softened
3/4 cup sugar
1 teaspoon grated lime peel
1/4 cup lime juice
8 oz. whipped cream, thawed (I used Cool Whip)
green food coloring
1. MIX coconut, flour, and margarine. Press firmly onto bottom of 9-inch springform pan. Bake at 350 F degrees fir 12-15 minutes, or until very lightly brown.
2. SOFTEN gelatin in water in a small saucepan; let stand 1 minute. Cook on low heat for 5 minutes or until gelatin is dissolved, stirring occasionally.
3. BEAT cream cheese and sugar with electric mixer on medium until well blended. Add dissolved gelatin, lime peel, juice, and food coloring. Mix well. Gently stir in whipped topping; pour over crust.
4. REFRIGERATE several hours, or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake. Remove rim of pan. Makes 12 servings.