Cookie-Crumb Crust:
5 ounces Nabisco Barnum's Animal Crackers or Social Tea Biscuits
3 tablespoons granulated sugar
4 tablespoons unsalted butter , melted and kept warm

Filling:
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon grated lemon zest
1/4 cup lemon juice
24 oz cream cheese , cut into rough 1-inch chunks and left to stand at
room temperature 30 to 45 minutes
4 large eggs , room temperature
2 teaspoons vanilla extract
1/4 teaspoon table salt
1/2 cup

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1 cup roasted macadamia nuts
2 cups sugar
2 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
1/4 cup (1/8 lb.) melted butter or margarine
4 packages (8 oz. each) cream cheese
4 large eggs
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon grated lime peel
1 teaspoon lime juice
1 teaspoon vanilla
1/4 cup plus 1 tablespoon macadamia nut-flavor liqueur (optional)
2 cups sour cream


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1 c Chocolate Wafer Crumbs
16 oz Cream Cheese, softened
1/2 c Mashed Ripe Bananas
1/4 c Chopped Walnuts
1 T Margarine
1/4 c Butter, melted
1/2 c Sugar
2 Large Eggs
1/3 c Milk Chocolate Chips
2 T Water


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Crust:
8 ounces (about 30) Coconut Shortbread Cookies

Filling:
2 8-ounce packages cream cheese, room temperature
8 ounces fromage blanc* or fresh whole-milk ricotta cheese,** room temperature
1 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
4 large eggs

Topping:
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Unsweetened coconut chips,*** lightly toasted
Cut-up fresh tropical fruits

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Sauce:
3-1 pint baskets strawberries, hulled, halved
1/2 cup sugar
2 tablespoons fresh lemon juice

Crust:
1/4 cup packed dried apricots (about 1 1/2 ounces)
1/4 cup water
1/4 cup sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted (about 5 oz.)

Filling:
1 1/2 pounds cream cheese, room temperature
1 1/4 cups sugar
1/4 tsp salt
3/4 cup sour cream
1 Tbsp dark rum
1 Tbsp fresh lemon juice
2 tsp vanilla extract
3 large eggs

Garnish:
1 1/2 1-pint baskets strawberries, hulled,


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1-1/4 cups vanilla wafer crumbs
1 cup flaked coconut, toasted
1/2 cup butter or margarine, melted
1 can (6 oz.) DOLE(r) 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 dark Jamaican rum or 2 teaspoons rum extract
3/4 teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed
1 can (20 oz.) DOLE Crushed Pineapple
1 tablespoon cornstarch
Toasted flaked coconut (optional)



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Crust:
1 c Graham cracker crumbs
1/4 c Sugar
3 T Unsalted butter, melted

Filling:
32 oz Cream cheese, room temperature
1 1/2 c Sugar
15 oz Can cream of coconut
1/4 t Salt
1/8 t Grated lemon peel
1/2 Vanilla bean
5 lg Eggs
1 1/2 c Sweetened shredded coconut, toasted
1/2 c Chopped toasted macadamia nuts

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