Recipe - Ambrosia Cheesecake

1 One half cup Flaked coconut
One fourth cup Chopped almonds
2 tablespoon Butter or margarine; melted
24 ounce Cream cheese; softened
One half cup Sugar
One fourth cup Allpurpose flour
2 teaspoon Grated orange peel
1 teaspoon Vanilla extract
One half cup Apricot nectar
One half cup Cream of coconut
4 lg Eggs
8 ounce Crushed pineapple; drained
Sliced assorted fruits
(bananas; seedless green
and red grapes; kiwifruit,
canned Mandarinorange
slices; strawberries, etc.)
2 teaspoon Shortening; melted
One fourth cup Semisweetchocolate pieces;
melted
One fourth cup Whitechocolate pieces;
melted

Date: Mon, 11 Mar 1996 18:05:38 0500

From: Wendy Lockman wlockman@ra1.randomc.com
Yesterday my girlfriends and I decided to do something special for
ourselves. One took all of our kids to her house to spend the day with her
mother who filled them with pizza and videos videos. After going to church
in the morning we sat down to what we decided was our fantasy dinner (we
are all on diets of some sort) and ate what we wanted the most. We had a
wonderful time. After that we went to see a male dancer revue. WOW..what a
day..but I have to confess, the food was the best part for all of us. The
menu for the fantasy dinner follows. It was Fantastic. Now we are back to
our diets and reality. They all send a special thanks to all of you who
provided these recipes. (They also told me to keep them to myself from now
on.)

1. Day before serving: Preheat oven to 350 degrees. In medium bowl,
combine coconut, almonds and butter; mix well. Press mixture into bottom of
9inch springform pan. Bake until golden, about 15 minutes. Cool.

2. In large bowl of electric mixer, at high speed, beat cream cheese,
sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar
and cream of coconut. Beat in eggs, one at a time, until blended. Stir in
pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until
set. Cool in pan on wire rack; refrigerate overnight.

3. Just before serving, arrange fruit over top of cake. Stir one teaspoon
melted shortening into each of melted semisweet and white chocolates until
blended. Place each mixture in a separate small pastry bag fitted with
small plain tip; pipe over fruit.

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