Ingredients
1 1/2 cups crumbled soft coconut macaroon cookies
1/2 cup sugar
1/2 tsp. lemon zest
1 Tbsp. lemon juice
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. imitation vanilla
2 eggs
Preparation
Heat oven to 350’F. Mix cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until well blended Add eggs, 1 at a time, mixing after each just until blended Pour over crust Bake 20-25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
