The Graingers

Ingredients: 1 7-ounce package flaked coconut, toasted 3/4 cup chopped pecans 3 Tbs margarine 2 8-ounce packages cream cheese, softened 1/3 cup sugar 3 Tbs cocoa 2 Tbs cold water 1 teas vanilla 3 eggs, separated Dash of salt 1 7-ounce jar marshmellow cream
Directions: 1. Combine coconut, 1/4 cup pecans and margarine; press onto bottom of springform pan. 2. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350 degrees for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 3. Beat egg whites and salt until foamy; gradually add marshmellow creme, beating until stiff peaks form. Sprinkle remaining pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmellow creme mixture over top of cheesecake to seal. Bake at 350 degrees for 15 minutes. Cool.
Comments: Use thin cake layers!! Make it the day before you want it!! Chill!!
Wine: Reisling or Champagne
Shopping List: 1 7-ounce package flaked coconut, toasted 3/4 cup chopped pecans 3 Tbs margarine 2 8-ounce packages cream cheese, softened 1/3 cup sugar 3 Tbs cocoa 2 Tbs cold water 1 teas vanilla 3 eggs, separated Dash of salt 1 7-ounce jar marshmellow cream