Coconut Cheesecake

By draingal

For a festive Easter dessert, garnish with jelly beans and server in a basket.
Serves 8

Ingredients

• 2 (8oz.) pkgs. PHILADELPHIA BRAND Cream Cheese, softened
• 1/2 cup cream of coconut
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 KEEBLER READY CRUST Graham Cracker Pie Crust (6oz. or 9inch)
• 1 cup COOL WHIP Whipper Topping, thawed
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Preparation

Step 1

1. MIX cream cheese, cream of coconut, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended.
2. POUR into crust
3. BAKE at 350degrees F, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped toppings and toasted coconut before serving.