Ingredients

• 1.25 cups vanilla wafer crumbs
• 1 cup flaked coconut , toasted
• 0.5 cups butter or margarine , melted
• 1 , 6 ounce
• 1 , .25 ounce
• 3 , 8 ounce
• 0.75 cups white sugar
• 0.25 cups dark Jamaican rum
• 0.75 teaspoons coconut or vanilla extract
• 2 cups frozen non-dairy whipped topping , thawed
• 1 , 20 ounce
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 1 teaspoon flaked coconut , Optional

Instructions

1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

Nutrition per serving