lime in the Coconut Frosted Cheesecake Bars

• 1 (17 1/2 ounce) envelopebetty crocker sugar cookie mix
• 2 tablespoons Gold Medal all-purpose flour
• 13 cup butter or 13 cup margarine, softened
• 1 egg, slightly beaten
• 16 ounces cream cheese, softened
• 1 (16 ounce) can cream of coconut (not coconut milk)
• 3 tablespoons lime juice
• 1 teaspoon vanilla
• 2 eggs
• 1 (12 ounce) containerbetty crocker whipped cream cheese frosting
• 1 14 cups coconut, toasted
• 2 teaspoons lime zest

1. Heat oven to 350F Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms.
3. Press evenly in bottom of pan.
4. Bake 15 to 18 minutes or until golden brown.
5. Cool 15 minutes.
6. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
7. Beat in cream of coconut until well blended.
8. Beat in lime juice, vanilla and 2 eggs until smooth.
9. Spread over cookie base.
10. Bake 40 to 45 minutes or until set and light golden brown on edges.
11. Cool 30 minutes at room temperature.
12. Refrigerate 1 hour to cool completely.
13. Carefully spread frosting over filling.
14. Sprinkle with coconut and lime peel.
15. Cover; refrigerate 30 minutes.
16. For bars, cut into 6 rows by 4 rows.
17. Store covered in refrigerator.

gold medal allpurpose, butter, egg, cream cheese, cream of coconut, lime juice, vanilla, eggs, containerbetty crocker, coconut, lime zest

Taken from www.food.com/recipe/lime-in-the-coconut-frosted-cheesecake-bars-369133 (may not work)