Directions:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
- In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and peel; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight.
- Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.18 Kcal (1424 kJ) | ||
| Calories from fat | 245.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.33g | 42% | |
|---|---|---|---|
| Cholesterol | 40.06mg | 13% | |
| Sodium | 36.02mg | 2% | |
| Potassium | 191.91mg | 4% | |
| Total Carbs | 24.57g | 8% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1mg | 5% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 399.97 Kcal (1675 kJ) | ||
| Calories from fat | 289.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.13g | 42% | |
|---|---|---|---|
| Cholesterol | 47.1mg | 13% | |
| Sodium | 42.35mg | 2% | |
| Potassium | 225.65mg | 4% | |
| Total Carbs | 28.88g | 8% | |
| Sugars | 10.9g | 37% | |
| Dietary Fiber | 1g | 3% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 3.4mg | 5% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.1mg | 5% | |
| Calcium | 34.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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