• 1 1/4 cups vanilla wafer crumbs
  • 1 cup flaked coconut, toasted
  • 1/2 cup butter or margarine, melted
  • 1 can (6 oz) DOLE® Canned 100% Pineapple Juice
  • 1 envelope unflavored gelatin
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup plus 1 tablespoon dark rum, divided
  • 3/4 tsp coconut or vanilla extract
  • 2 cups frozen whipped topping, thawed
  • 1 can (20 oz) DOLE® Crushed Pineapple, undrained
  • 1 tbsp cornstarch
  • optional coconut, flaked and toasted


Step 1
Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
Step 2
Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
Step 3
Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in 1/4 cup rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
Step 4
Combine undrained pineapple, 2 tablespoons sugar, 1 tablespoon rum (optional) and cornstarch in medium saucepan. Bring to a boil, stirring occasionally until sauce thickens. Spread topping over cheesecake, before serving. Garnish with toasted coconut, if desired.