Pina Colada Cheesecake

• 4 each Baked round yellow cake layers (9 inch), cooled
• 2 qt. Cold milk
• 1 qt. canned cream of coconut
• 2 Tbsp. rum extract
• 2-1/2 qt. JELL-O Brand Cheesecake Filling Mix
• 1 pkg. JELL-O Vanilla Whip N Chill Mousse
• 1 qt. Canned crushed pineapple, drained
• 1 qt. BAKER'S ANGEL FLAKE Coconut

1. Place 1 cake layer on bottom of each of 4 lightly oiled (9-inch) springform pans (or 1 springform pan for trial recipe).
2. Place milk, cream of coconut, rum extract, cheesecake filling mix and mousse mix in bowl of electric mixer fitted with paddle attachment.
3. Beat on medium speed 6 to 8 minutes or until light and fluffy, occasionally scraping side of bowl.
4. Fold pineapple and coconut into cheesecake batter.
5. Pour 2 quarts of the batter over each cake layer in pan; smooth top of filling.
6. Refrigerate 2 hours or until ready to serve.

cake layers, milk, cream of coconut, rum, jello, jello vanilla whip n chill mousse, pineapple, s angel

Taken from www.kraftrecipes.com/recipes/pina-colada-cheesecake-96900.aspx (may not work)