Strawberry Sundae Cheesecake
2 cups flaked coconut, divided
3 tablespoons butter, melted
1 (6 serving size) box strawberry gelatin mix
2 cups boiling water
2 cups vanilla ice cream
2 (8 ounce) packages cream cheese, softened
1 cup whipping cream
1/2 cup flaked coconut
1 (16 ounce) package frozen sliced strawberries, thawed
2 teaspoons cornstarch
Preheat oven to 325. In bowl, combine 1 1/2 cups coconut and butter. Press evenly into 9 inch square baking pan. Bake for 15 minutes, or until coconut is light golden brown. Cool. Dissolve gelatin mix in boiling water. Add ice cream by spoonfuls, stirring until melted. Chill until partially set, mixture will be consistency of unbeaten egg whites. In another bowl, beat cream cheese with mixer until fluffy. Gradually add whipped cream, beating until smooth. Beat in gelatin mixture. Pour into cooled crust. Sprinkle with 1/2 cup coconut. Chill for 4 hours, or until firm. Drain strawberries, reserving syrup. In saucepan, combine reserved syrup and cornstarch. Cook and stir until thickened and bubbly. Remove from heat. Stir in strawberries. Cover and chill. To serve, cut cheesecake into squares. Top with strawberry sauce.