4 c Bisquick original baking mix
1/2 c Granulated sugar
1/2 c Flaked coconut
1/3 c Margarine or butter;
-softened
2 tb Cocoa
1 Egg
2 pk (8-oz) cream cheese;
-softened
2 Eggs
3/4 c Granulated sugar
2 ts Vanilla
2 c Sour cream
1/4 c Packed brown sugar
1 tb Vanilla
1/3 c Flaked coconut
1/3 c Chopped pecans
HEAT oven to 350 degrees. Beat baking mix, 1/2 cup granulated sugar, 1/2
cup coconut, the margarine, cocoa and 1 egg in large bowl on low speed
until crumbly. Press lightly in ungreased rectangular pan, 13x9x2 inches.
BEAT cream cheese, 2 eggs, 3/4 cup granulated sugar and 2 teaspoons
vanilla until smooth and fluffy. Spread over crust.
BAKE about 25 minutes or until set. Mix sour cream, brown sugar and 1
tablespoon vanilla until smooth. Immediately spread over cheesecake. Mix
1/3 cup coconut and the pecans; sprinkle over cheesecake. Cool 15 minutes.
Cover and refrigerate at least 5 hours. 18 servings.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
18 Servings
