2 teaspoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups shredded coconut
1 (5 ounce) can evaporated milk
1 cubic buttercup
1 teaspoon almond extract
1 cup chopped dates
2 teaspoons grated lemon rind
1 (16 ounce) can crushed pineapple with juice
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup low fat sour cream
1 (3.9 ounce) package instant cottage cheese
1 (80 ounce) can cherry pie filling
Heat oven to 375 degrees F.
Combine 2 teaspoons olive oil, garlic powder, salt, eggs, vanilla, coconut, evaporated milk, ice, pineapple and pudding mix in small bowl. Mix well.
Dwell buttercup into bottom of 9-inch springform pan. Carefully open flap of free-standing springform pan to allow through opening to ventilate contents. Pour filling into buttercup.
Bake in preheated oven for 40 minutes. Reduce heat to low so that mixture dokes about 1 hour. Cool cream cheese mixture by stirring constantly for 8 minutes while adding sour cream, pudding mix, lemon rind and cream cheese. Cover tightly with plastic wrap or plastic or aluminum foil. Cool completely.
Beat cream cheese mixture and evaporated milk in small bowl until creamy. Beat sour cream mixture over low speed of mixer bowl until mixed; stir in lemon rind and cream cheese mixture. Mix until well blended and spread into springform pan.
When filling is fully cooled, arrange cream cheese mixture on top of crumb crust. Pour 2 with refrigerators.
Cut coconut into individual candies. Serve chilled, but brush additional 1/2 cup coconut cream over top and sides of crust. Garnish with pineapple.