Serves: 10
Total Calories: 357

CRUST
1 cup flaked coconut, toasted
6 tablespoons margarine or butter, melted
12 creme-filled vanilla cookies, finely crushed (about 1 1/2 cups)
FILLING
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 (8-ounce) package cream cheese, softened
1/2 cup Key lime juice or lime juice
1/2 teaspoon rum extract

1. Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.

2. In large bowl, combine sweetened condensed milk and cream cheese beat until smooth and fluffy. Add lime juice and rum extract mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.

TIP:* To toast coconut, spread on cookie sheet bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally.

Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 40 mg 13% * Sodium: 240 mg 10% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 25 g * Protein: 6 g * Vitamin A: 15% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat

Nutritional Facts:

Serves: 10
Total Calories: 357
Calories from Fat: 182

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