Tropical Cheesecake Freeze

1. 1

   Place nuts in a food processor; pulse until chopped. Add crushed cookies, coconut and butter; pulse just until blended. Reserve 1/2 cup mixture for topping; press remaining mixture onto bottom of a greased 8-in. square baking dish. Freeze 30 minutes or until firm.

2. 2

   In a large bowl, beat cream cheese, sugar, coconut milk and extract until blended. Fold in whipped topping, pineapple, mango and cherries. Spread over crust; sprinkle with reserved topping. Freeze, covered, at least 6 hours or overnight.

3. 3

   Remove from freezer 10 minutes before serving. Cut into squares.

* Per serving · 4 servings · Values may vary.

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