Dole's Pina Colada Cheesecake Recipe

• Coconut crust
• 2 env. unflavored gelatin
• Sugar
• 1 (6 ounce.) can Dole pineapple juice
• 3 Large eggs, separated
• 3 (8 ounce.) Packages cream cheese, softened
• 1/4 c. dark Jamaican rum or possibly 2 teaspoon rum extract
• 1/4 teaspoon coconut extract
• 1 (20 ounce.) can Dole crushed pineapple
• 1 tbsp. cornstarch

1. Prepare coconut crust.
2. Mix gelatin and 1/2 c. sugar in saucepan.
3. Add in pineapple juice.
4. Stand 1 minute.
5. Heat over low till gelatin dissolves (5 min).
6. Remove from heat.
7. Add in yolks, one at a time, beat well after each.
8. Cold slightly.
9. Beat cream cheese till fluffy.
10. Blend in gelatin mix with rum and coconut extract.
11. Refrigeratequickly by setting mix over bowl of ice water; stir till slightly thickened.
12. Beat egg whites till foamy.
13. Gradually add in 1/4 c. sugar till stiff peaks form.
14. Fold into gelatin.
15. Turn into prepared crust.
16. Chill overnight.
17. In a saucepan, combine undrained pineapple with 2 Tbsp.
18. sugar and cornstarch.
19. Cook, stirring till boils and thickens.
20. Cold.
21. Spoon over cheesecake.
22. Serves 8 to 10.
23. COCONUT CRUST: Mix 1 1/2 c. vanilla wafer crumbs with 1 c. flaked coconut.
24. Stir in 1/3 c. melted butter.
25. Press in bottom and sides of 8" or possibly 9" springform pan.
26. Refrigeratetill ready to use.

coconut crust, unflavored gelatin, sugar, pineapple juice, eggs, cream cheese, rum, coconut, pineapple, cornstarch

Taken from cookeatshare.com/recipes/dole-s-pina-colada-cheesecake-7968 (may not work)