Ambrosia Cheesecake

Title:
Ambrosia Cheesecake

Yield:
12 Servings

Categories:
Pie




Ingredients:





 1 1/2 c  Flaked coconut


   1/4 c  Chopped almonds


     2 tb Butter or margarine; melted


    24 oz Cream cheese; softened


   1/2 c  Sugar


   1/4 c  All-purpose flour


     2 ts Grated orange peel


     1 ts Vanilla extract


   1/2 c  Apricot nectar


   1/2 c  Cream of coconut


     4 lg Eggs


     8 oz Crushed pineapple; drained


          Sliced assorted fruits


          -(bananas; seedless green


          -and red grapes; kiwifruit,


          -canned Mandarin-orange


          -slices; strawberries, etc.)


     2 ts Shortening; melted


   1/4 c  Semisweet-chocolate pieces;


          -melted


   1/4 c  White-chocolate pieces;


          -melted






 Date: Mon, 11 Mar 1996 18:05:38 -0500


 


 From: Wendy Lockman 


 Yesterday my girlfriends and I decided to do something special for


 ourselves. One took all of our kids to her house to spend the day with her


 mother who filled them with pizza and videos videos.  After going to church


 in the morning we sat down to what we decided was our fantasy dinner (we


 are all on diets of some sort) and ate what we wanted the most. We had a


 wonderful time. After that we went to see a male dancer revue. WOW..what a


 day..but I have to confess, the food was the best part for all of us. The


 menu for the fantasy dinner follows. It was Fantastic. Now we are back to


 our diets and reality. They all send a special thanks to all of you who


 provided these recipes. (They also told me to keep them to myself from now


 on.)


 


 1. Day before serving: Preheat oven to 350 degrees.  In medium bowl,


 combine coconut, almonds and butter; mix well. Press mixture into bottom of


 9-inch springform pan. Bake until golden, about 15 minutes. Cool.


 


 2. In large bowl of electric mixer, at high speed, beat cream cheese,


 sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar


 and cream of coconut. Beat in eggs, one at a time, until blended. Stir in


 pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until


 set. Cool in pan on wire rack; refrigerate overnight.


 


 3. Just before serving, arrange fruit over top of cake. Stir one teaspoon


 melted shortening into each of melted semisweet and white chocolates until


 blended. Place each mixture in a separate small pastry bag fitted with


 small plain tip; pipe over fruit.


 


 MM-RECIPES@IDISCOVER.NET


 


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 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


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