Cool off this weekend with this rich and delicious dessert—no oven required!
15 pecan shortbread cookies
1/4 cup salted butter, melted
4 pkgs. (8 oz. each) light cream cheese, at room temp.
1/2 cup cream of coconut
3/4 cup sugar
1/2 cup toasted shredded coconut, _finely chopped _(optional)
1 envelope (.25 oz.) plain gelatin
1 pkg. (2.7 oz.) French vanilla mousse mix, like Dr. Oetker
1 cup mango nectar
1 ripe mango, peeled and cut into thin wedges
1 *kiwi, *peeled, halved and sliced
6 *strawberries *(optional)
1. In food processor, pulse cookies 4 times or until fine crumbs form. With processor running, drizzle in butter; press mixture into bottom of 8" springform pan.
2. Using electric mixer on medium speed, beat cream cheese, cream of coconut and sugar 2 min., or until smooth. Stir in shredded coconut.
3. In microwave-safe bowl, sprinkle gelatin over 2 Tbs. cold water. Let sit 5 min.; microwave mixture 30 sec., or until melted. In separate bowl, prepare mousse mix according to package directions, substituting nectar for milk; stir in gelatin mixture. With mixer on low speed, beat mousse mixture into cream cheese mixture 30 sec. Spoon batter into prepared pan. Chill 8 hrs., or overnight until set. Unmold cake; place on serving platter. Top with mangoes, kiwi and strawberries. Chill until ready to serve.
*Active time: *30 min.
Total time: 35 min., plus sitting and chilling time
Per serving: Cal. 342 Pro. 7g Carb. 22g Fiber 1g Sug. 14g
Chol. 39mg Sod. 219mg Total fat: 16g Sat. 11g Trans. 0g
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