"Lime in the Coconut" Frosted Cheesecake Bars

Name: "Lime in the Coconut" Frosted Cheesecake Bars
Prep time: 45 min
Total time: 3 h 50 min
Yield: 24
Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix; 2 tablespoons Gold Medal™ all-purpose flour; 1/3 cup butter or margarine, softened; 1 egg, slightly beaten; 2 packages (8 oz each) cream cheese, softened; 1 can (16 oz) cream of coconut (not coconut milk); 3 tablespoons lime juice; 1 teaspoon vanilla; 2 eggs; 1 container (12 oz) Betty Crocker™ Whipped cream cheese frosting; 1 1/4 cups coconut, toasted; 2 teaspoons grated lime peel

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Prep 45 min
Total 3 hr 50 min
Ingredients 12
Servings 24

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Pack a powerful punch of tropical flavors with a quick-mix layered bar.

Ingredients

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten

Filling

2 packages (8 oz each) cream cheese, softened
1 can (16 oz) cream of coconut (not coconut milk)
3 tablespoons lime juice
1 teaspoon vanilla
2 eggs

Topping

1 container (12 oz) Betty Crocker™ Whipped cream cheese frosting
1 1/4 cups coconut, toasted
2 teaspoons grated lime peel

Directions

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
2

Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
3

Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
4

Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Expert Tips

tip 1
To toast coconut, spread on ungreased cookie sheet and bake at 350°F for 10 to 15 minutes, stirring occasionally, until coconut is light golden brown.

Nutrition Information

340 Calories, 23g Total Fat, 4g Protein, 29g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Bar

Calories: 340

Calories from Fat: 210

Total Fat: 23g; 35%

Saturated Fat: 15g; 73%

Trans Fat: 2g

Cholesterol: 55mg; 18%

Sodium: 180mg; 8%

Potassium: 130mg; 4%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 0g; 0%

Sugars: 20g

Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Pack a powerful punch of tropical flavors with a quick-mix layered bar.