A New Treat

It's been awhile since I last posted. No real excuse, just time slipping away much too fast. But I'm back with a really delicious and easy to make dessert for the whole family (which means no alcohol included).

Coconut & Orange Tart

1 pie crust (either your own recipe for a single crust or a pre-packaged rolled crust)
2 packages (8 oz each) cream cheese, softened
1/2 cup chopped pecans or walnuts
1/2 cup powdered sugar
2 tablespoons instant coffee powder or granules
1 container (12 oz) frozen whipped topping, thawed
1 cup Sweet Orange Marmalade
2 teaspoons baking cocoa
3/4 cup sweet flaked coconut, toasted *
Orange slices

1. Heat oven to 450°F. In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, at least 15 minutes.
2. Meanwhile, in medium bowl, mix cheese, nuts, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping (fold in slowly to avoid breaking down the whipped topping). Spread evenly over crust.
3. In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed (again, fold in slowly). Spread evenly over cheese mixture.
4. Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
5. Remove side of pan; place tart on large round serving plate. Garnish with twisted orange slices. Store loosely covered in refrigerator.

*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.

This recipe is now on the rotation list of desserts for Heidi's Honeymoon Grill. Enjoy!