No-Bake Lemon Chiffon Cheesecake

Instructions

1. Step 1

   Combine biscuit crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-1/2-inch tart pan with removable bottom. Refrigerate until ready to use.

2. Step 2

   Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.

3. Step 3

   Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. Gradually beat in jelly. Add 2 cups Cool Whip; whisk until blended.

4. Step 4

   Pour into crust.

5. Step 5

   Refrigerate 4 hours or until filling is firm. Remove cheesecake from side of pan just before serving. Top with remaining Cool Whip and coconut.