Philadelphia "cheesecake" - Fat Burning Index 2.67

For the Crust:

1 cup unskinned almonds
1/2 cup shredded coconut (unsweetened)
1/4 to 1/2 cup Splenda (to taste)
1/4 cup melted butter

Instructions

Grind the almonds in the food processor until they are
like coarse cornmeal. Add the coconut and Splenda and
pulse until thoroughly combined. Add the melted butter
and process until mixture begins to clump. Press the
mixture into a 9" pie plate or in the bottom of a
springform pan. Bake at 350 for 10 to 15 minutes, util
it begins to brown just a bit. Remove from the oven
and cool.

For the "cheesecake"

One 8 ounce container of Light Cool Whip, thawed.
2 8 ounce packages of cream cheese at room
temperature.
1/3 cup Splenda
2 or 3 drops coconut extract (optional)

Instructions

Beat the cream cheese and Splenda until fluffy. Add
the coconut extract and mix well. Gently stir in the
Cool Whip. Put the filling in the pie shell and chill
for 3 hours.

Nutrition, entire recipe

Calories 4656
Pro (g) 95
Fat (g) 446
Carb (g)114.6
Fiber (g)43.43
Calcium (mg) 1238
Iron (mg)17
Sodium (mg) 2170
Potassium (mg) 3166
Phosphorus (mg) 2099
Vitamin A (IU) 10277
Vitamin C (mg) 3
Vitamin B-1 Thiamin (mg) 0.71
Vitamin B-2 Riboflavin (mg) 2.94
Niacin, vitamin B-3 (mg)8
Saturated fat (g) 235
Monounsaturated fat (g) 152
Polyunsaturated fat (g) 35
Chol (mg)795