1 pkg (11 oz) vanilla wafers
1/3 cup butter, melted
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/2 cup Key lime juice, divided
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tsp coconut extract
1 cup shredded coconut
1/4 cup toasted shredded coconut
In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.
In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.
In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.
Refrigerate 4 hours.
Before serving, garnish with toasted coconut, lime zest and maraschino cherries.
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