Tropical Icebox Cake

Gingersnap Crust: Place 2 1/2 cups loosely crumbled gingersnaps, 5T melted butter, and 3T sugar into a food processor and blend until mixture is the texture of coarse sand.
Ice-cream Layer: Soften 2 1/2 cups high-quality vanilla ice-cream or frozen yogurt and stir in 1 cup chopped pineapple and 2/3 cup loosely crushed macadamia nuts.
Whipped Cream Layer: Whip 1 1/2 cups of heavy cream sweetened with a few tablespoons of sugar and a splash or two of rum. Whip until billowy but not too stiff.
Toasted Coconut: I pan toasted the coconut over medium low heat, roughly a cup or so.
Assemble the cake: Pack a thin layer of ginger snap crust into the base of a 6-inch spring form pan. Slather on a generous layer of ice cream, let it freeze until hard.
Pack another layer of ginger snap crust on top of the ice cream (because I love the buttery sweet gingersnap crumbs), then fill pan to the rim with a thin layer of rum + sugar sweetened whipped cream.
Freeze until hardened, preferably overnight.
Release cake from the pan (don't cut around edges w/ a knife) and frost the entire cake with a layer of the sweetened whipped cream.
Top with toasted coconut. Put back in the freezer until outside layer of whipped cream is set.

Cheesy Potato Spoon Bread

4 cups leftover mashed potatoes
1 cup all-purpose flour
3T soy margarine (I used butter)
1/2 teaspoon onion powder
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten, or 1 cup egg substitute
1/4 cup minced parsley
6 oz. Pepper Jack Cheese, shredded (I used a sharp white cheddar)
10 ounces fat-free cream cheese, softened

1. Preheat oven to 425F. Generously butter 6 1-cup ramekins or 2-qt. souffle dish or casserole.

2. If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

3. Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

4. Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into prepared casserole. Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.

5. Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired.

Serves 6.