1 pkg (8 oz.) Philadelphia cream cheese, room temperature
1/4 tsp coconut extract
5 cups strawberries
1/4 cup apple jelly, melted
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Let's Make It
Preheat oven to 350°F. In bowl, mix together cookie crumbs with coconut and butter until combined. Press firmly into bottom of 9" tart pan, with removable bottom. Bake 10-12 min or until set. Cool completely.
In microwave-safe bowl, combine chocolate chips and milk, microwave on high in 30-second intervals until melted. Stir until smooth. Cool slightly.
In bowl, with mixer on medium speed, beat cream cheese until smooth. Add white chocolate mix and extract, beat until creamy and combined. Spread cream cheese mix over cooled crust, loosely cover with plastic wrap. Refrigerate until set 4-6 hrs.
Reserve 2 strawberries, halve remaining strawberries. Arrange strawberry halves, cut side down over filling. Brush with jelly. Garnish with reserved strawberries.