Pina Colada Cheesecake

• 5 tablespoons water
• 1 env. KNOX Unflavored Gelatine
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/4 cups crushed pineapple in juice, drained, divided
• 1 cup coconut milk
• 1/2 cup sweetened condensed milk
• 1 (6 oz.) ready-to-use graham cracker crumb crust
• 3 Tbsp. JELL-O Island Pineapple Flavor Gelatin
• 1/3 cup boiling water

1. In a small cup put 5 tablespoons of water; sprinkle the unflavored gelatin over water.
2. Place in a hot water bath; stir until gelatin is dissolved.
3. Put the PHILADELPHIA Cream Cheese, one cup crushed pineapple, coconut milk, sweetened condensed milk and unflavored gelatin mix in the blender until everything is well mixed together.
4. Once ready, pour carefully over the graham cracker crust.
5. Put in the refrigerator for at least 3 hours.
6. After 3 hours: Dissolve pineapple JELL-O in the boiling water.
7. Spread remaining crushed pineapple over the pie along with the gelatin once it has cooled off.
8. Place it in the refrigerator until it is set.

water, unflavored gelatine, philadelphia cream cheese, pineapple, coconut milk, condensed milk, graham cracker crumb crust, jello, boiling water

Taken from www.kraftrecipes.com/recipes/pina-colada-cheesecake-168876.aspx (may not work)