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1(10-ounce) jar maraschino cherries, drained
1 cup shredded coconut, toasted
1 (11.2-ounce) package no-bake cheesecake mix
1/4 cup liquid pina colada mix
1 (8-ounce) can crushed pineapple, drained
1. Reserve 12 cherries; chop remaining cherries and set aside. Line 12 muffin
tins with cupcake liners. Place 1 whole cherry in the center of each liner.
Cover cherries with equal portions of coconut.
2. Prepare cheesecake mix according to package directions, substituting 1/4 cup
pina colada mix for 1/2 cup milk. Fold in chopped cherries. Spoon cheesecake
evenly over coconut. Top with drained pineapple.
3. Prepare crust that comes with mix according to package directions. Sprinkle
equal portions of crust mixture over each cheesecake; press lightly. Refrigerate
at least 4 hours before serving. To serve, unmold on serving plates with crust
on bottom. remove cupcake liners.
Makes 12 servings.
To Toast Coconut: Spread coconut in an ungreased pan. Bake in a preheated 350
degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.
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