Prep
0-15 min
Cook
4 HRS
Calories
320
Ingredients
14
shortcake biscuits, finely crushed (about 1-3/4 cups)
5 tbsp
butter, melted
3/4 cup
sweetened flaked coconut, toasted, divided
3/4 cup
boiling water
1 pkg
(85 g) Jell-O Lemon Jelly Powder
1 cup
ice cubes
1 pkg
(250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup
sugar
2 tsp
lemon zest
3 cups
thawed Cool Whip Whipped Topping, divided
Instructions
Step 1
Combine cookie crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-1/2-inch tart pan with removable bottom. Refrigerate until ready to use.
Step 2
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
Step 3
Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. Gradually beat in gelatin. Add 2 cups (about 2/3 of tub) COOL WHIP; whisk until blended.
Step 4
Pour into crust.
Step 5
Refrigerate 4 hours or until filling is firm. Remove cheesecake from side of pan just before serving. Top with remaining COOL WHIP and coconut.